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