Sweet Mustard Sauce
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. People tend to differ as to what the real, authentic food traditions are. These differences can cut across countries, regions, or even families (my wife and I can never agree on what to have for Christmas dinner). But on one subject, there is no disagreement among the people of Norway, Sweden, and Finland: Gravlaks should be served with a sweet mustard sauce.
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. People tend to differ as to what the real, authentic food traditions are. These differences can cut across countries, regions, or even families (my wife and I can never agree on what to have for Christmas dinner). But on one subject, there is no disagreement among the people of Norway, Sweden, and Finland: Gravlaks should be served with a sweet mustard sauce.
- Carbohydrate 1 g(0%)
- Fat 14 g(22%)
- Fiber 0 g(1%)
- Protein 0 g(1%)
- Saturated Fat 1 g(5%)
- Sodium 88 mg(4%)
- Calories 132
Step-by-step
- Combine the sweet mustard and 2 tablespoons of the Dijon mustard in a medium bowl.
- Add the sugar and 1 tablespoon of the vinegar.
- Gradually add the oil, whisking constantly.
- Adjust the flavors as necessary. The sauce should be neither overly sweet nor overly acidic.
- Add a little water if the sauce gets too thick.
- Stir in the chopped dill.
- It will keep, refrigerated, for 2 to 3 weeks.
A Simple Sweet Mustard Sauce: Perfect for Gravlaks and More
As a busy working mom, finding time to cook can be a challenge. I need recipes that are quick, easy, and deliver big on flavor. This sweet mustard sauce fits the bill perfectly. I first encountered this recipe in Andreas Viestad's "Kitchen of Light," and it's become a staple in my kitchen. It's incredibly versatile – it's not just for Gravlaks, though that's certainly a delicious pairing!
The beauty of this sauce lies in its simplicity. Just a handful of ingredients, a bit of whisking, and you've got a condiment that elevates any dish. I often use it as a marinade for chicken or fish, a glaze for roasted vegetables, or even as a vibrant addition to sandwiches. The balance of sweet and tangy is just right, with a subtle kick from the Dijon mustard that keeps things interesting. The fresh dill adds a lovely herbaceous note, rounding out the flavors beautifully.
What I love most about this recipe is its adaptability. Feel free to adjust the sweetness and tanginess to your liking. One day I might prefer a slightly sweeter sauce, while the next I might want a sharper bite. It's all about personal preference. Similarly, the amount of dill can be adjusted based on your taste. I tend to be generous with it, as I adore the fresh flavor.
Beyond Gravlaks: Creative Uses for Sweet Mustard Sauce
While this sauce is traditionally served with Gravlaks (a Norwegian cured salmon dish), its applications are practically limitless. Consider these ideas:
- Grilled Chicken or Fish: Brush the sauce onto your favorite protein during the last few minutes of grilling for a delicious, sticky glaze.
- Roasted Vegetables: Toss roasted carrots, Brussels sprouts, or asparagus with the sauce for a flavorful and unexpected twist.
- Sandwiches and Wraps: Use it as a spread for sandwiches, wraps, or paninis. It pairs particularly well with roasted meats, cheeses, and vegetables.
- Salad Dressings: Thin the sauce with a bit of olive oil or lemon juice to create a unique and flavorful salad dressing.
- Dipping Sauce: Serve it alongside roasted meats, grilled vegetables, or even as a dipping sauce for crudités.
Making it your own:
The best thing about cooking is the ability to personalize a recipe. Don't hesitate to experiment with different types of mustard, vinegars, or even herbs. Perhaps a touch of honey for extra sweetness, or a pinch of red pepper flakes for a hint of spice. The possibilities are endless!
This Sweet Mustard Sauce is a testament to the magic of simple ingredients. It's a pantry staple that's always ready to transform an ordinary meal into something extraordinary. Give it a try, and I'm confident it will quickly become one of your go-to recipes.
Tip: Make a double batch and store it in the refrigerator. It keeps well for several weeks, allowing you to have this flavorful condiment on hand whenever inspiration strikes. You'll thank yourself later!
