Traditional Mustard Dill Sauce for Gravlax (GravlaxsÄs)
What's even better than homemade Gravlax? Gravlax topped with a traditional mustard dill sauce (gravlaxsÄs in Swedish). This zesty vinaigrette-style sauce is a traditional pairing for cured salmon and adds a little zing to its smooth and silky flavor.
This sauce comes together in only a few minutes but brings BIG flavor to buttery cured salmon. Keep reading for step-by-step instructions for making gravlaxsÄs at home!
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GravlaxsÄs is the traditional accompaniment to gravlax in Sweden. It's typically served cold, spooned generously over thin slices of cured salmon as part of a holiday buffet, Midsummer celebration, or festive appetizer spread.
Looking for ways to enjoy gravlaxsÄs? Serve it alongside Swedish Cheese Pie (VÀsterbottenpaj), or drizzle it over simple baked salmon. It also makes a flavorful addition to a festive Midsummer menu.
Ingredients
- Mustard - I've called for easy to find Dijon mustard here, but feel free to use a Swedish brand of mustard should you have access to it.
- White wine vinegar - Brings a welcome acidity to the sauce. Feel free substitute apple cider, champagne or white balsamic vinegar if that's what you have on hand.
- Extra-virgin olive oil - Most recipes for gravlaxsÄs call for a neutral oil (such as canola, vegetable or sunflower). Although it's not traditional, I like extra-virgin olive oil here, but feel free to use a more neutral oil if you would prefer.
- Honey - adds a touch of sweetness to the sauce. Many recipes call for sugar, but honey and mustard are such a delicious combination it would be a shame not to take advantage of it!
- Mayonnaise - adds creaminess and helps the sauce emulsify.
- Fresh dill - rounds everything out with its quintessential Scandinavian flavor.
See recipe card below for exact amounts and detailed instructions.
How to Make Mustard Dill Sauce for Gravlax (GravlaxsÄs)
- Step 1: Whisk the mustard, vinegar, honey and mayonnaise together in a small bowl. Slowly whisk in oil.
- Step 2: Add the chopped dill and season to taste with salt and pepper.
Expert Tips
- When whisking in the oil, take the time to drizzle it into the bowl slowly as you constantly whisk the mixture with your other hand. This will help the sauce emulsify and will keep the sauce from breaking.
- Salt and pepper to taste! Make sure to try the sauce after you've combined all of the ingredients to see if it needs salt and pepper. Mustard is a strong ingredient on its own so you may not need as much as you think.
- If you prepare the sauce ahead and it separates in the refrigerator, simply re-whisk everything together and serve.
Recipe FAQs
Yes, make the sauce up to two days ahead of when you plan to enjoy it. Store it tightly covered in the refrigerator. Re-whisk briefly before serving.
Store it tightly covered in the refrigerator for up to 2 days.
This sauce is nice with any kind of fish, but it is particularly good with rich, fatty fish like salmon (either cured or cooked). It would also be delicious with roast pork.
Related Recipes
Looking for more delicious Scandinavian sauce recipes? Give these a try:
If you tried this Traditional Mustard Dill Sauce for Gravlax (GravlaxsĂ„s) recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Traditional Mustard Dill Sauce for Gravlax (GravlaxsÄs)
Ingredients
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon prepared mayonnaise
- 2-3 teaspoons honey
- 7 tablespoons extra-virgin olive oil or a neutral flavored oil like canola
- 3 tablespoons finely chopped fresh dill
- Salt and freshly ground pepper
Instructions
- Whisk the vinegar, mustard, mayonnaise and honey together in a small bowl. Slowly whisk in oil. Whisk in chopped dill and season to taste with salt and pepper.
Great recipe for the classic dill sauce! Including a bit of mayo is very nice! We have also found that the flavors blend better if the sauce sits in the refrigerator over night. A little finely chopped lemon zest also brightens up the taste a bit.
Tastes like Stockholm. Thank you!
Thanks for your comment, Susan! Glad you enjoyed it.
Kristi
Delicious sauce, thank you for recipe! Can I freeze leftovers??
Many thanks
Hi Daisy,
I've never tried to freeze this sauce but you could give it a try! I don't know why it wouldn't work. You will probably have re-whisk it when you thaw it out as I suspect it will separate. Hope this helps!
Kristi
Delicious and so easy to make.
More importantly, our dinner guests loved it.
Thank you for sharing!
Thanks for your comment, Joshua! So glad your guests enjoyed it!
Kristi
Fab sauce⊠I didnât have white wine vinegar so used apple cider vinegar and it turned out yummy⊠looking forward to trying it with white wine when I buy it..
Hi Mimi,
So glad you enjoyed it!
Kristi
Thanks Kristi, awesome recipe and tips, so pleased with the sauce.
Thanks for your feedback, Malcolm! So glad you enjoyed it.
Kristi
The gravlax was the best we've had, and complemented by the delicious dill sauce was a perfect starter for a family meal.
David
Thanks, David! I'm so glad you enjoyed it!
Will try it with my recently caught pacific salmon.
Sounds delicious!