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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 3 votes
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Course: appetizers, sauces
Cuisine: Nordic, Scandinavian, Swedish
Prep Time: 5 minutes
Total Time: 5 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