mustard dill sauce? (served with gravlax)
I'm looking for a recipe for mustard dill sauce (the kind traditionally served with gravlax - sweet, salty and delicious!). For any New York'ers out there - I'm trying to recreate the mustard dill sauce that comes with gravlax from Zabar's. I've done some searching online and have found several variations that look good. However, I'd love some input!
Some questions: do you use honey mustard or sugar and dijon mustard? What kind of vinegar? Do you emulsify with an oil, or just use mustard/vinegar as the base? I'd prefer a non-mayo based sauce, but if you have a great mayo-based recipe please share. Thanks
This is Ina Gartens recipe and I have used this for many dips, salmon, ham, lamb many different uses
1/4 cup Dijon mustard; 1 teaspoon ground dry mustard; 3 tablespoons sugar; 2 tablespoons white wine vinegar; 1/3 cup olive oil; 3 tablespoons chopped fresh dill
I have used all dijon and just eliminated the dry and it seems to work ok. I did also cut back on the sugar a little because I don't like it too sweet and I also cut back on the olive oil a bit, but still a great recipe. I alter it according to what I am using it with. It is easy and quick.
This is another I have written down which is very similar, not sure where this came from.No vinegar, but lemon, either or.
1⁄4 cup dijon; 1/4 cup evoo; 1 tablespoon sugar; s/p; 1 tablespoon lemon juice; fresh dill
I have made a mustard sauce from scratch in a double boiler using dry mustard, sugar, vinegar, eggs (I think?), dill. I haven't done it in a few years and haven't had Zabar's gravlax in many years but to me it seems to be the perfect sauce for gravlax. I will post the recipe if you would like or maybe someone else has a similar recipe.