This quintessential Scandi inspired sauce is the perfect condiment for gravadlax or smoked salmon and is equally delicious with roast fish, asparagus, artichokes or as a posh substitute for mayo on a sandwich.
Dill and Mustard Sauce
- 30g dill
- 3 tbsp sunflower oil
- 3 tbsp white wine or cider vinegar
- 3 tbsp demarara sugar
- 3 tbsp dijon mustard
- pinch of salt
This couldn’t be simpler. Blitz all the ingredients for the sauce together in a blender or food processor and whizz until smooth. Chill in the fridge for a couple of hours before serving. This will last for 2 days covered in the fridge and smothered on basically everything.
Have you made this dish?
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