Sauce makes everything better right? I like to have an arsenal of sauces up my sleeve ‘cause you never know if a meal needs enhancing or saving. A good sauce is our kitchen super hero and ties all the elements together, making an unforgettable meal. Enter this Mustard Dill Sauce.
It’s traditionally served with gravad lax, but we’ll make do with smoked salmon in a pinch. Which is exactly what we’ve done here, because we didn’t have three days to cure the salmon!
So smoked salmon + sauce + @ikea’s delicious Knåda rye bread (just mix with water! It’s incredible!) + a fresh green salad. No cooking, barely any clean up, how’s that for Wednesday?! xoxo Kirsty
Ingredients for 2-3 servings
2 tablespoons honey mustard (or 2 tablespoons dijon plus 1 teaspoon honey)
2 tablespoons (30ml) distilled white vinegar
2 tablespoons (30ml) grapeseed oil, or other flavorless oil
2 tablespoons fresh dill, finely chopped
1/4 teaspoon salt
large pinch of ground white pepper
Combine the mustard and vinegar in small bowl. Gradually drizzle in oil, whisking the whole time so the sauce emulsifies. Stir in the chopped dill, salt and pepper. Sauce can be made 3 days ahead and kept in the refrigerator.
