GRAVLAXSAS (Scandinavian mustard-dill sauce, about 2/3 cup)
The pairing of gravlax and mustard-dill sauce is so utterly taken for granted in Sweden that not to serve the sauce would seem odd. One food historian records a letter from a French diplomat who tasted the combination (in his opinion an abomination) during a visit to the Swedish court as early as the 1640s.
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon sugar
5 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
1 tablespoon finely chopped fresh dill
- Whisk together mustard, lemon juice, vinegar and sugar in a medium bowl. While whisking, slowly drizzle in olive oil until smooth.
- In a separate bowl, vigorously whisk heavy cream into stiff peaks. Gently fold the whipped cream and dill into the mustard sauce.
from Saveur Magazine, July, 2008