Danish mustard dill sauce – here is the recipe for the best homemade rævesauce, a Scandinavian mustard and dill dressing. It tastes tangy, sweet and slightly sharp, and it is served with gravlax, smoked salmon or smoked halibut. You can buy it in most Danish supermarkets, but the homemade version tastes even better, if you ask me. Brown sugar is stirred with mustard and white wine vinegar, then olive oil is added a little at a time while whisking into a thick, creamy dressing. Finally, dried dill is added and it is seasoned with salt and pepper.
The sauce is perfect with gravlax.
It is important to add the olive oil gradually while whisking to get a thick, creamy sauce, otherwise it may split. The sauce keeps for about 1 week in the fridge. You can use fresh chopped dill instead of dried. Also try my smoked salmon with horseradish cream. Enjoy!
Danish mustard dill sauce
Ingredients
Instructions
Stir brown sugar, mustard and white wine vinegar together in a bowl. Add the olive oil a little at a time while whisking until you have a thick, creamy dressing. Add the dried dill and season with salt and pepper.
Keep the sauce in the fridge until serving. Enjoy!
**It is important to add the olive oil a little at a time while whisking to get a thick and creamy sauce. If you pour in all the oil at once, the dressing may split.
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