Mustard and dill sauce is a Scandinavian classic, often served with salmon. Most of the recipes out there are for a sauce that is served room temperature or cold. As I began developing this recipe, I realized what I really wanted was a rich and creamy mustard and dill sauce that I could serve hot alongside roasted salmon, a seared chicken breast or drizzled over a batch of Swedish meatballs as an alternative to gravy.
This Creamy Mustard Dill Sauce is the happy result. It comes together quickly and can be made a couple of days ahead of time and reheated, which is wonderful for entertaining. It makes a delicious, versatile sauce for an elegant smörgåsbord as it is a tasty companion to all manner of dishes, from salmon to Swedish meatballs.
Here on the blog, you will also find this Creamy Mustard Dill Sauce drizzled on top of this roasted salmon smørrebrød, a hearty and delicious Nordic open sandwich. The options are endless!
Give this Creamy Mustard Dill Sauce a try and let me know how you put it to good use in the comments below. It's a great way to dress up just about anything.
Creamy Mustard Dill Sauce
- 1 tablespoon canola oil
- 2 shallots minced fine
- ½ cup dry white wine
- ¼ cup dijon mustard
- 1 cup heavy cream
- ¼ cup water
- 2 tablespoons chopped fresh dill
- Coarse salt and freshly ground pepper
- Heat oil over medium heat until shimmering. Add shallot and saute until soft and translucent about, 2-3 minutes.
- Add white wine and simmer until reduced by half, about 2 minutes.
- Add mustard, cream and water. Simmer until thickened slightly, 2-3 minutes.
- Remove from heat and add fresh dill. Season to taste with salt and pepper.