Gravlaxsas (Swedish Sweet Mustard-Dill Sauce)
Prep 10 min Total 40 min
Gravlaxsas (Swedish Sweet Mustard-Dill Sauce) - kvalifood.com
A cold emulsified sauce of mustard, oil, vinegar, sugar, and fresh dill. The classic pairing for gravlax (cured salmon), also called hovmastarsas (headwaiter sauce) because it was traditionally prepared tableside in Swedish restaurants.
Makes ca. 200 ml (8 servings)
Ingredients
- 75 g coarse whole-grain mustard
- 100 ml neutral oil (rapeseed or canola)
- 1 tbsp white wine vinegar
- 1 tbsp granulated sugar
- 15 g fresh dill, finely minced
- 1/8 tsp salt
- 1 pinch white pepper
Directions
Whisk together the mustard, sugar, vinegar, salt, and white pepper in a bowl until the sugar dissolves.
Drizzle in the oil slowly in a thin stream while whisking continuously. The sauce should thicken into a glossy, smooth emulsion. An electric whisk or immersion blender on low makes this easier, but patient hand-whisking works.
Fold in the minced dill. Taste and adjust sweetness, sharpness, or salt as needed.
Cover and refrigerate for at least 30 minutes before serving. Re-whisk if the sauce separates.
Notes
Coarse Swedish mustard (Skane senap) is the authentic base. Whole-grain mustard is the best international substitute. If using only Dijon, double the sugar to compensate for Dijon’s sharper bite.
Rapeseed (canola) oil is the traditional Swedish choice – neutral flavor that lets the mustard and dill come through.
Keeps 1-2 weeks refrigerated in a sealed container.
Also works with smoked salmon, poached salmon, pickled herring, roast pork, or boiled potatoes.
See Also
Danish Remoulade
Rødbedecreme (Danish Beetroot Cream)
Bearnaisesås (Swedish Bearnaise Sauce)
Cooked Lingonberry Sauce (Tyttebaersaus)
