Gravlaxsas (mustard and dill sauce)
3 /4 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Mustard; dark, highly seasonsed, prepared |
| 1 | teaspoon | Mustard powder |
| 3 | tablespoons | Sugar |
| 2 | tablespoons | White Vinegar |
| ⅓ | cup | Vegetable oil |
| 3 | tablespoons | Dill; fresh, chopped |
Directions
In a small deep bowl, mix the two mustards, sugar and vinegar to a paste.
With a wire whisk, slowly beat in the oil until it forms a thick mayonnaise-like emulsion. Stir in the chopped dill. The sauce may be kept refrigerated in a tightly covered jar for several days, but will probably need to be shaken vigorously or beaten with a whisk to remix the ingredients before serving it again.
Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .\\\\ichele