Fine Honey-mustard-dill Sauce from Fiefhusen
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 tablespoon, heaped honey, organic quality
- 3 tablespoon, heaped mustard, medium hot
- 1 tablespoon, heaped dill, finely chopped, only tablespoon leveled when dried
- 2 tablespoon lemon juice, freshly squeezed
- 0.5 ½ lemon (s), zest it, organic
- 1 pinch (s) fine sea salt
- 1 pinch (s) white pepper
Print Recipe
Pin Recipe Instructions
- First of all, it is best to use the ingredients when everything is at room temperature. Chilled honey is bitchy to stir and doesn`t belong in the refrigerator anyway. If the honey has crystallized, it doesn`t matter, because the crystals dissolve when mixed with the lemon juice and mustard.
- Put honey, mustard and lemon juice in a sufficiently large bowl and stir thoroughly. Then add salt, pepper and dill. Rub the lemon peel into the peel and stir everything again thoroughly. Fresh dill is of course best, but dried dill is also okay, but then reduce the amount. Then let the sauce soak for at least 30 minutes at room temperature.
- Purchased sauces of this type tend to taste a little boring and a little dull. My version is fresher and super tasty thanks to the lemony note.
- Tastes great with any type of smoked salmon. But also super delicious with salmon trout, trout and other types of smoked, cooked or grilled fish.
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