Dill Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 3 tablespoon sugar, brown
- 2 tablespoon Dijon mustard (Dijon mustard)
- 2 tablespoon honey
- 1 teaspoon mustard seeds, ground
- 1 teaspoon pepper, white, ground
- 1 ½ tablespoon vinegar (fruit vinegar)
- 2 ½ tablespoons water or curing liquid from salmon pickling
- 2 tablespoon dill, finely chopped
- 4 tablespoon oil (not olive oil)
Print Recipe
Pin Recipe Instructions
- Mix all ingredients well, except for the oil and the dill, and only then add the oil drop by drop while stirring constantly (as with the mayonnaise preparation).
- Finally stir in the chopped dill.
- caution!! Do not use olive oil, otherwise the sauce will be bitter. Preferably use unflavored oils.
- Sauce can be kept in the refrigerator for 2 months. Also tastes good as a spread with cheese bread.
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