The Secret to Scandinavian Salmon: Cold Mustard Sauce

The scent of dill always transports me back to my grandmother’s kitchen. She was a master of simple, elegant dishes, and her gravlax, cured salmon, was legendary. But what truly elevated that gravlax was the accompanying sauce, a creamy, tangy, and herbaceous cold mustard sauce that I’ve been trying to perfect ever since. It’s a taste of home, a memory in every bite, and I’m excited to share this version, adapted from a cherished old booklet, with you. This sauce isn’t just for salmon; its versatility will surprise you!

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 4
• Yield: About 1 cup
• Dietary Type: Gluten-Free

Ingredients

• 3 tablespoons mild mustard
• 1 tablespoon sugar
• 1 tablespoon white vinegar
• 1/3 cup olive oil (or corn oil)
• 1/2 – 1 cup fresh dill, finely chopped
• Salt
• Pepper

Equipment Needed

• Medium mixing bowl
• Whisk or wooden spoon
• Measuring spoons and cups
• Knife
• Cutting board

Instructions

1. In a medium mixing bowl, place the mustard.
2. Add the sugar, white vinegar, a pinch of salt, and a pinch of pepper.
3. Using a whisk or wooden spoon, begin to stir the mixture.
4. Slowly drizzle in the olive oil (or corn oil), drop by drop, as if you were making mayonnaise. It’s important to add the oil gradually to create a stable emulsion.
5. Continue stirring vigorously until the sauce comes together and thickens slightly. This process may take a few minutes, so be patient and keep whisking. If the sauce appears to separate, stop adding oil and continue whisking until it comes back together, then resume adding the oil very slowly.
6. Once all the oil has been incorporated and the sauce has reached a smooth, creamy consistency, gently fold in the finely chopped fresh dill.
7. Taste the sauce and adjust seasoning with additional salt and pepper as needed. Some may prefer a sweeter sauce and add a bit more sugar.

Expert Tips & Tricks

• Mustard Selection: The type of mustard you use significantly impacts the final flavor. A mild yellow mustard creates a classic, approachable taste, while a Dijon mustard will add a sharper, more pungent kick. Experiment to find your preferred flavor profile.
• Oil Emulsification: The key to a smooth, creamy sauce is emulsifying the oil properly. Adding the oil drop by drop and whisking vigorously ensures that the oil and vinegar combine to create a stable emulsion. If the sauce breaks, try adding a tiny bit more mustard; mustard contains natural emulsifiers.
• Dill Freshness: Fresh dill is essential for this recipe. Dried dill simply won’t provide the same vibrant flavor. Make sure your dill is bright green and fragrant.
• Make-Ahead Tip: This sauce can be made a day in advance. Store it in an airtight container in the refrigerator. The flavors will meld together beautifully, and the sauce may thicken slightly. If it becomes too thick, whisk in a teaspoon of water or vinegar to loosen it up.
• Temperature Matters: Use room-temperature ingredients, if possible. This helps the emulsion form more easily.

Serving & Storage Suggestions

This cold mustard sauce is traditionally served with smoked or marinated salmon (like gravlax), but its versatility extends far beyond fish.

• Serving Suggestions:
  • Drizzle over grilled or poached fish (halibut, cod, or trout are excellent choices).
  • Serve as a dipping sauce for crudités (fresh vegetables like carrots, celery, cucumbers, and bell peppers).
  • Use it as a dressing for potato salad or coleslaw.
  • Spread it on sandwiches or wraps for a flavorful kick.
  • Accompany roasted vegetables such as asparagus, green beans or beets.
  • Pair with deviled eggs for a twist on a classic appetizer.
• Storage:
  • The sauce can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • It is not recommended to freeze this sauce, as the emulsion may break upon thawing, resulting in a grainy texture.
  • Do not leave this sauce at room temperature for longer than 2 hours.

Nutritional Information

Please note that these values are approximate and may vary depending on the specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	200 kcal	10%
Total Fat	18g	28%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	150mg	7%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	4g	8%
Protein	1g	2%

Variations & Substitutions

• Spicy Mustard Sauce: Use Dijon mustard or add a pinch of cayenne pepper for a spicier kick.
• Honey Mustard Sauce: Substitute honey for the sugar for a sweeter, more floral flavor.
• Lemon-Dill Mustard Sauce: Replace the white vinegar with lemon juice for a brighter, more citrusy flavor.
• Vegan Mustard Sauce: Ensure the mustard you use is vegan-friendly. Some mustards contain honey.
• Herby Mustard Sauce: Experiment with other fresh herbs such as tarragon, chives, or parsley in addition to or instead of dill.
• Lower Fat Version: While it will affect the creamy texture, you can experiment with using a lighter oil, such as grapeseed oil, and reducing the amount slightly.

FAQs (Frequently Asked Questions)

Q: Why is it important to add the oil slowly?
A: Adding the oil slowly, drop by drop, helps create a stable emulsion, which is what gives the sauce its creamy texture. If you add the oil too quickly, the sauce may separate.

Q: Can I use dried dill instead of fresh dill?
A: While you can use dried dill in a pinch, the flavor will not be as vibrant or fresh as with fresh dill. If using dried dill, use about 1 teaspoon.

Q: My sauce separated. What can I do?
A: If your sauce separates, stop adding oil and whisk vigorously. You can also try adding a teaspoon of mustard, as mustard contains natural emulsifiers that can help bring the sauce back together.

Q: How long does this sauce last?
A: This sauce will last for 3-4 days in the refrigerator in an airtight container.

Q: Can I use this sauce on other types of fish besides salmon?
A: Absolutely! This sauce is delicious on a variety of fish, including grilled halibut, poached cod, or baked trout. It also pairs well with shellfish like shrimp and scallops.

Final Thoughts

Now that you have the secret to a truly exceptional cold mustard sauce, I encourage you to try it for yourself! Experiment with different mustards and herbs to create your own signature version. This versatile sauce will quickly become a staple in your kitchen, elevating everything from simple fish dishes to elegant appetizers. Don’t be afraid to share your creations and get creative! I’m eager to hear what you think! Bon appétit!