A great accompaniment for cold meats or fish – especially for Gravlax (click here for the recipe)! This sauce is the traditional accompaniment for it.
Pungent with mustard, a nice sharp twang of vinegar, fresh with lemon zest and dill. Creamy and tasty.
Keeps in the fridge for up to 3 weeks.
Pungent with mustard, a nice sharp twang of vinegar, fresh with lemon zest and dill. Creamy and tasty.
Keeps in the fridge for up to 3 weeks.
Recipe
Ingredients (makes about 1.5 cups):
4 tablespoons dijon mustard
2 teaspoons runny honey
2 tablespoons white wine vinegar
2/3 cup olive oil
pinch salt
1 teaspoon sugar
1/2 cup fresh dill, large stalks removed and chopped up
zest of one lemon
juice of 1/2 lemon
Method:
1. Whisk together the mustard, honey, vinegar, salt and sugar together.
2. Gradually add and whisk in the olive oil until all combined.
3. Stir in the dill and lemon zest & juice. Taste for seasoning- add more lemon juice, salt or dill as required. Serve.
Ingredients (makes about 1.5 cups):
4 tablespoons dijon mustard
2 teaspoons runny honey
2 tablespoons white wine vinegar
2/3 cup olive oil
pinch salt
1 teaspoon sugar
1/2 cup fresh dill, large stalks removed and chopped up
zest of one lemon
juice of 1/2 lemon
Method:
1. Whisk together the mustard, honey, vinegar, salt and sugar together.
2. Gradually add and whisk in the olive oil until all combined.
3. Stir in the dill and lemon zest & juice. Taste for seasoning- add more lemon juice, salt or dill as required. Serve.
Whisk the mustard etc
In with the oil
And the dill
Bit of lemon
