Mustard Dill Sauce recipe
information
A sauce for Gravadlax or cured herrings. Mustard dill also goes well with cold ham.
ingredients
3 tablespoons Dijon mustard
2 tablespoons caster sugar (superfine granulated)
1 tablespoon white wine vinegar
1 egg yolk
2/3 cup (150 ml) 1/4 pint sunflower oil
salt and freshly ground black pepper
2 tablespoons chopped fresh dill or 1 tablespoon dried dill weed
2 tablespoons caster sugar (superfine granulated)
1 tablespoon white wine vinegar
1 egg yolk
2/3 cup (150 ml) 1/4 pint sunflower oil
salt and freshly ground black pepper
2 tablespoons chopped fresh dill or 1 tablespoon dried dill weed
method
1. Whisk the mustard, sugar, vinegar and egg yolk together in a bowl using a small balloon whisk.
2. Then add the oil, whisking well until it is the consistency of mayonnaise.
3. Season with salt and pepper and stir in the dill.
2. Then add the oil, whisking well until it is the consistency of mayonnaise.
3. Season with salt and pepper and stir in the dill.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
