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

 

---

 

1. Whisk together mustard, lemon juice, vinegar and sugar in a medium bowl. While whisking, slowly drizzle in olive oil until smooth.

2. 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