Dill mustard sauce
Swedish hovmästarsås is a mustard sauce with fresh dill. Its unique flavour makes it a great pairing to many fish dishes, as well as white meats and green vegetables or potatoes. The original use in Sweden is with gravad lax or pickled herring.
Servings 10 portions
- 75 g mustard coarse and sweet (not too hot)
- 1 tbsp granulated sugar
- 1/8 tsp salt
- 1 tbsp white wine vinegar
- 100 ml rapeseed oil canola oil
- 15 g dill minced
- 1 pinch white pepper
Combine the mustard, vinegar, sugar, salt and white pepper in a bowl. Whisk with an electric mixer at low speed as you pour in the oil in a slow and continuous stream. The sauce will thicken in about one minute.
Add the minced dill and fold it in. Keep the sauce chilled.
Instead of using an electric mixer you can do it old-school and whisk by hand, but it may require more time than just one minute. I also usually tilt the bowl when I'm mixing by hand, and that would make it harder to also pour in the oil simultaneously, calling for the help of an assistant.
Please notice that the nutritional information provided in this recipe card is made by an online calculator and based on a suggested serving size. Take it as a guideline only.
Calories: 99kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 115mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg