Summary

Ingredients

• 2 tablespoon mustard, medium hot
• 2 tablespoon honey, (can also be creamy honey)
• 1 tablespoon dill tips, chopped, fresh (alternatively teaspoon dried)

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Instructions

1. Mix mustard and honey, creamy or crystalline honey is no problem, it liquefies when mixed with mustard. Rinse the dill briefly, pat dry, finely chop the dill tips and stir into the mustard-honey mixture. The sauce can be stored in the refrigerator for weeks.
2. We don`t just like to eat the sauce with gravlax. We also use them as a sauce for cheese baguettes and as a dip for fondue.