Dill sauce

Preparation info
  • Makes approximately

    150 ml

    • Difficulty


    • Ready in

      10 min

Appears in
Sauces: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

This slightly sweet sauce is the popular accompaniment to Scandinavian gravlax, as shown here, or any other smoked fish.


  • 1 heaped teaspoon wholegrain mustard
  • 1 heaped tablespoon Dijon mustard
  • ½


  1. Sit a large glass bowl on a folded tea towel to prevent it from moving. Whisk the wholegrain mustard, Dijon, sugar and a pinch of salt in the bowl until well blended.
  2. Pour the oil into the mixture in a very fine steady stream while whisking constantly. It is easier to pour the oil if you place it in a jug with a pouring lip. Continue until the mixture has thick