SCANDINAVIAN MUSTARD-DILL SAUCE
Generous ½ cup
Traditional with Gravlax, this can also be served with other smoked, grilled, sautéed, or poached fish.
Whisk together in a medium bowl until smooth:
- 6 tablespoons Swedish or Dijon mustard
- ¼ cup minced dill
- 2 to 4 tablespoons sugar, to taste
- ¼ cup lemon juice or red wine vinegar, or to taste
- Salt and black pepper to taste
- Generous pinch of ground cardamom
Cover and let stand for 2 hours to allow the flavors to develop. Serve at room temperature or chilled. The sauce will keep, covered and refrigerated, for up to 2 days.