Mustard dill sauce

Mustard dill sauce

By
From
The New Nordic
Makes
1 x 300g jar
Photographer
Simon Bajada

This sauce is very versatile but it is especially great with potatoes, herring or smoked salmon. In the seafood chapter it is served with the Mackerel, buckwheat and pear salad.

Ingredients

Quantity Ingredient
3 tablespoons wholegrain mustard
2 teaspoons white wine vinegar
1 egg yolk
1 tablespoon caster sugar
pinch white pepper
200ml sunflower oil
60g dill, chopped

Method

  1. Sterilise a glass jar by washing it thoroughly in hot soapy water, rinsing well, then putting it on a baking tray in a low oven (120°C) for 20 minutes. Leave to cool.
  2. Mix together the mustard, vinegar, egg yolk, sugar, white pepper and a pinch of salt.
  3. Add the oil in a thin stream, whisking vigorously, until completely incorporated and emulsified. Finally, stir through the dill.
  4. Transfer to the sterilised jar and store in the refrigerator for up to one week.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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