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!
Why This Recipe Works
- This sauce contains just the right amount of mustard making it the perfect zesty foil for cured salmon.
- The recipe includes a little mayonnaise which lends creaminess and helps the sauce emulsify.
- A shower of fresh dill brings an herby brightness to sauce.
- Mustard is the star of the show in this recipe. 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.
- 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!
- Just a bit of prepared mayonnaise adds creaminess and helps the sauce emulsify.
- Fresh dill rounds everything out with its quintessential Scandinavian flavor.
How to Make This Recipe
- 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.
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.
Looking for more delicious Scandinavian sauce recipes? Give these a try:
Traditional Mustard Dill Sauce for Gravlax (Gravlaxsås)
- 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
- 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.
If you loved this recipe, give it a star review! Also, snap a picture of your Mustard Dill Sauce for Gravlax (Gravlaxsås) and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.