Scandanavian Mustard & Dill Sauce

Makes about 1 1/2 cups

Mustard-lovers unite. This tangy, spicy Scandinavian recipe goes great with meaty salmon. Take the time to buy really excellent mustard – the spicier the better. If you have leftovers try spreading a little on a sandwich. That’s what I did!

Ingredients:

3/4 cup (7 oz) spicy dijon mustard
1 1/2 ounces fresh dill, stems removed and chopped (about 1 cup)
1/8 cup vinegar
1 tsp salt
1 1/2 tsp sugar
3/4 cup oil

Method:

First things first. Start a small herb garden and grow a mound of dill. You’ll be glad you did because this recipe calls for a lot. About 2 of those insanely expensive plastic containers the supermarkets carry.

Once you have your dill, take the stems off. The chop it up nice and fine.

Measure out the spiciest-mustard-you-can-find into a small bowl. I used a true Dijon, but take a gander in local specialty shops. I’m sure you’ll find something just as lovely.

Add the vinegar. Mr Picky and I are so different. At this point he pinched his nose shut, while I was in vinegar bliss.

Next up? Sugar and salt. The sugar helps balance the acidity.

Toss on the chopped dill. It looks a lot like grass clippings, but tastes much better.

Next, whisk in the oil. You can add as much or as little as you like. Keep tasting.

Here’s how I liked mine…

Enjoy with a slab of fresh grilled salmon.

Preferably cooked outside on a sunny afternoon in spring.

(We cooked ours about 5 minutes per side on a medium grill, but timing depends on the salmon’s size).

I’m not exactly sure why this slab of salmon looks like a strange alien tentacle, but I assure you, it tasted wonderful.

Yeah, that was a little too strange.

Here, we’ll just tuck it behind the sauce, like this:

Sometimes you’re a “leading role” kinda fishie.

Sometimes you’re more of a “background player.”

Sorry fishie, today the sauce is most definitely the star.

Refrigerate until needed.

Enjoy with Finnish friends.

If you only have one beer left, share it.

Scandanavian Mustard & Dill Sauce
Votes: 3
Rating: 3
You:
Rate this recipe!
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Mustard-lovers unite. This tangy, spicy Scandinavian recipe goes great with meaty salmon. Take the time to buy really excellent mustard – the spicier the better. If you have leftovers try spreading a little on a sandwich. That’s what I did!
Servings
1 1/2 cups
Servings
1 1/2 cups
Scandanavian Mustard & Dill Sauce
Votes: 3
Rating: 3
You:
Rate this recipe!
Print Recipe
Mustard-lovers unite. This tangy, spicy Scandinavian recipe goes great with meaty salmon. Take the time to buy really excellent mustard – the spicier the better. If you have leftovers try spreading a little on a sandwich. That’s what I did!
Servings
1 1/2 cups
Servings
1 1/2 cups
Ingredients
  • 3/4 cup spicy dijon mustard (7 oz)
  • 1 1/2 oz fresh dill , stems removed and chopped (about 1 cup)
  • 1/8 cup vinegar
  • 1 tsp salt
  • 1 1/2 tsp sugar
  • 3/4 cup vegetable oil (to taste)
Servings: cups
Units:
Instructions
  1. Once you have your dill, take the stems off. The chop it up nice and fine. Measure out the spiciest-mustard-you-can-find into a small bowl and add the vinegar.
  2. Add sugar and salt then toss in the chopped dill. Whisk in the oil (as much or little as you like).

5 Comments

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