Dill Sauce
This mustardy dill sauce is great with poached salmon or char, gravlax, boiled potatoes and steamed asparagus. Most Dijon mustard is salty enough so that you won't need any additional salt. If you don’t have quite as much dill as we’re asking for (depending on where you live, it may not be easy to find in big bunches), the sauce will probably still be good.
Makes a little more than 1 cup / 236 ml.
Ingredients
1/3 cup / 63 ml Dijon mustard
2 tablespoons honey
3/4 cup / 170 grams sour cream or crème fraîche
2 tablespoons / 8.5 grams finely chopped dill
Freshly ground white pepper to taste, and salt if needed
Instructions
In a medium bowl, whisk together the mustard and honey, then stir in the sour cream or crème fraîche, the dill and white pepper and salt to taste. Cover and chill in the fridge at least two hours or more (up to two days) to give the flavors a chance to meld, for the best flavor. But if you need to serve it right away, it's still pretty good!
Dill Sauce
Ingredients
- 1/3 cup / 63 ml Dijon mustard
- 2 tablespoons honey
- 3/4 cup / 170 grams sour cream or crème fraîche
- 2 tablespoons / 8.5 grams finely chopped dill
- Freshly ground white pepper to taste, and salt if needed
Instructions
- In a medium bowl, whisk together the mustard and honey, then stir in the sour cream or crème fraîche, the dill and white pepper and salt to taste. Cover and chill in the fridge at least two hours or more (up to two days) to give the flavors a chance to meld, for the best flavor. But if you need to serve it right away, it's still pretty good!