Monday, January 04, 2010
This is a very traditional Swedish sauce that you'll find on every Smörgåsbord. It's usually served with gravlax, the salt-and sugarcured salmon that's very popular at Christmas, Easter and Midsummer. (And often in between, as well.) I made it for myself the first time this Christmas - I usually just buy it, but it's really simple to make yourself as well, and I wanted to give it a try. A lot of you have been asking for a recipe, so it was the perfect opportunity to try it out!
The measurements are by no means exact. Improvise as you go along. You might need more oil - or less! Season to your liking - there should be a good balance between sweet, sour and sharp!
2 tbsp sweet and hot mustard
1 tbsp dijon-style mustard
1 tbsp sugar
1 tbsp apple cider vinegar
black pepper, ground
white pepper, ground
5-6 tbsp canola oil
100 ml finely chopped dill
Whisk both mustards with sugar, apple cider vinegar, black and white pepper and a pinch of salt. While whisking (I used the Kitchen-Aid), slowly add the oil, drop by drop. The sauce will thicken, just like a mayonnaise. Keep going until it's as thick as you like, and viscous. Add the dill, and season a bit more if you like.
Keeps in the fridge for a few days, but try to add the dill as close to serving as possible.
Recipe in Swedish:
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jag vet, kassa magar har vi gemensamt halva familjen... gäller att tänka sig för.../sofie
... fast han blir lika förvånad varje gång. :)
önsketänkandets makt :)
Looks wonderful - and so easy!! I *love* this sauce with gravadalax!
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