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    Home » Recipes » Sauces and Compote Recipes

    Traditional Mustard Dill Sauce for Gravlax (Gravlaxsås)

    Published: Jun 6, 2022 · Modified: May 19, 2025 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    What's even better than homemade Gravlax? Gravlax topped with a traditional mustard dill sauce (gravlaxsås 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 gravlaxsås at home!

    Gravlax on rye bread topped with mustard sauce, lemon and dill.
    Jump to:
    • Ingredients
    • How to Make Mustard Dill Sauce for Gravlax (Gravlaxsås)
    • Expert Tips
    • Recipe FAQs
    • Related Recipes
    • Recipe

    Gravlaxsås 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 gravlaxsås? Serve it alongside Swedish Cheese Pie (Västerbottenpaj), or drizzle it over simple baked salmon. It also makes a flavorful addition to a festive Midsummer menu.

    Ingredients

    Labeled ingredients for Mustard Dill Sauce for Gravlax.
    • 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 gravlaxsås 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 (Gravlaxsås)

    Mustard and vinegar in a glass bowl with a whisk.
    • Step 1: Whisk the mustard, vinegar, honey and mayonnaise together in a small bowl. Slowly whisk in oil.
    Mustard Dill Sauce for Gravlax in a glass bowl with a whisk.
    • 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.
    Mustard Dill Sauce for Gravlax in a white bowl next to a spoon and dill sprigs.

    Recipe FAQs

    Can I make this Mustard Dill Sauce ahead of time?

    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.

    How do I store this sauce?

    Store it tightly covered in the refrigerator for up to 2 days.

    Where else can I use this sauce besides on gravlax?

    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:

    • Close up of lingonberry sauce on a spoon.
      No Cook Lingonberry Sauce (Stirred Lingonberries)
    • A bowl with herbed yogurt sauce next to fresh dill sprigs and a napkin.
      Creamy Herbed Skyr Sauce
    • Close up of a bowl of remoulade on a marble plate.
      Easy Danish Remoulade Sauce
    • Close up of baked salmon topped with Warm Mustard Dill Sauce and a sprig of dill.
      Warm Mustard Dill Sauce (Perfect for Salmon or Chicken)

    If you tried this Traditional Mustard Dill Sauce for Gravlax (Gravlaxsås) 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

    Close up of gravlax on rye bread topped with a lemon wedge and fresh dill.

    Traditional Mustard Dill Sauce for Gravlax (Gravlaxsås)

    A zesty traditional accompaniment to cured salmon (gravlax).
    5 from 4 votes
    Print Pin Rate
    Course: appetizers, sauces
    Cuisine: Nordic, Scandinavian, Swedish
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 8 servings
    Calories: 129kcal
    Author: Kristi

    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.

    Notes

    Mustard sauce can be made up to 2 days ahead. Cover tightly and store in the refrigerator until ready to use. Give it a brief whisk to recombine just before serving.

    Nutrition

    Calories: 129kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 10mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!

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    Comments

    1. Daisy says

      January 11, 2025 at 4:28 am

      Delicious sauce, thank you for recipe! Can I freeze leftovers??
      Many thanks

      Reply
      • Kristi says

        January 21, 2025 at 1:53 pm

        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

        Reply
    2. Joshua says

      December 17, 2023 at 6:10 am

      5 stars
      Delicious and so easy to make.
      More importantly, our dinner guests loved it.
      Thank you for sharing!

      Reply
      • Kristi says

        December 19, 2023 at 7:47 am

        Thanks for your comment, Joshua! So glad your guests enjoyed it!

        Kristi

        Reply
    3. Mimi says

      January 01, 2023 at 10:35 am

      5 stars
      Fab sauce… I didn’t 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..

      Reply
      • Kristi says

        January 05, 2023 at 9:34 am

        Hi Mimi,
        So glad you enjoyed it!
        Kristi

        Reply
    4. Malcolm McLaren says

      August 13, 2022 at 10:53 am

      5 stars
      Thanks Kristi, awesome recipe and tips, so pleased with the sauce.

      Reply
      • Kristi says

        August 15, 2022 at 1:35 pm

        Thanks for your feedback, Malcolm! So glad you enjoyed it.

        Kristi

        Reply
      • Nicolaas says

        September 14, 2024 at 6:57 pm

        5 stars
        Will try it with my recently caught pacific salmon.

        Reply
        • Kristi says

          September 16, 2024 at 1:03 am

          Sounds delicious!

          Reply
    5 from 4 votes

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