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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.
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.
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Whisk the mustard etc
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In with the oil
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And the dill
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Bit of lemon