Spread the love
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.

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


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