Gravlaxsas (mustard & Dill Sauce) Recipe
Yield: 3 /4 cupRecipe by luhu.jp
Ingredients:
4 tbsp: Mustard, dark, highly seasonsed, prepared
1 tsp: Mustard powder,
3 tbsp: Sugar,
2 tbsp: White Vinegar,
1/3 cup: Vegetable oil,
3 tbsp: Dill, fresh, chopped
Directions:
In a small deep bowl, mix the two mustards, sugar and vinegar to a
paste. With a wire whisk, slowly beat in the oil until it forms a
thick mayonnaise-like emulsion. Stir in the chopped dill. The sauce
may be kept refrigerated in a tightly covered jar for several days,
but will probably need to be shaken vigorously or beaten with a whisk
to remix the ingredients before serving it again.
Source: Time/Life Foods of the World, Recipes: The Cooking of
Scandinavia (1968) Typos by .\ichele
Source from luhu.jp
paste. With a wire whisk, slowly beat in the oil until it forms a
thick mayonnaise-like emulsion. Stir in the chopped dill. The sauce
may be kept refrigerated in a tightly covered jar for several days,
but will probably need to be shaken vigorously or beaten with a whisk
to remix the ingredients before serving it again.
Source: Time/Life Foods of the World, Recipes: The Cooking of
Scandinavia (1968) Typos by .\ichele
Source from luhu.jp
Tags
Other sauce