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Gravadlax

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Any suggestion as to how to make a superb Gravadlax (or Dill )sauce? Not the thick goo sometimes found in bottles in England but the wonderful Gravadlax sauce found in Sweden.

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  1. This recipe comes from the Time-Life series "The Cooking of Scandinavia" and has been well received in this house for many years:

    Mustard-Dill Sauce

    * 4 tablespoons Dijon mustard, at room temperature
    * 1 teaspoon dry mustard
    * 3 tablespoons sugar
    * 2 tablespoons white vinegar
    * 1/3 cup vegetable oil
    * 3 tablespoons fresh, chopped dill

    In a small bowl, mix mustards, sugar and vinegar into a paste. Slowly whisk in oil until a thick mayonnaise-like emulsion forms. Stir in dill. May be refrigerated in a sealed jar several days. Shake well before using.