Herbed Mustard Sauce Recipe

This homemade Herbed Mustard Sauce Recipe makes a great condiment for gravlax.



From "Mrs. Wheelbarrow's Practical Pantry"
September 2015

Total Hands-On Time: 15 min

Yield: About 3/4 cup

In Mrs. Wheelbarrow’s Practical Pantry (W.W. Norton & Company, 2014), food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups and more. This Herbed Mustard Sauce recipe is from the section “Preserved Meat and Fish.”

You can purchase this book from the MOTHER EARTH NEWS store: Mrs. Wheelbarrow’s Practical Pantry

Herbed Mustard Sauce

In Sweden, sliced gravlax is served on locally made dark brown bread with a dab of mustard sauce. Sometimes I add a bit of crème fraîche or yogurt to this sauce and spread it on an open-faced sandwich of Ryvita crackers and layers of thin slices of gravlax.

Ingredients:

• 1/4 cup (2 oz., 60 g) Dijon mustard
• 1 teaspoon Colman’s dry mustard
• 3 tablespoons clover or wildflower honey
• 2 tablespoons Champagne vinegar
• 1/3 cup (scant 3 oz., 80 ml) grapeseed oil
• 1/4 cup (1 oz., 10 g) finely chopped fresh lemon verbena or dill

Instructions:

1. Put the mustards, honey, vinegar, and oil in a small bowl and whisk well until the sauce is emulsified and smooth. Stir in the dill. Cover and refrigerate overnight before serving.

2. The sauce will hold in the refrigerator for up to 2 weeks.

More Recipes from Mrs. Wheelbarrow's Practical Pantry:

Gravlax Recipe
Hot-Smoked Salmon Recipe
Cured Pork Tenderloin Recipe
Seven-Day Sweet Pickle Chips Recipe


Reprinted with permission from Mrs. Wheelbarrow’s Practical Pantry, by Cathy Barrow, and published by W.W. Norton & Company. Buy this book from our store: Mrs. Wheelbarrow’s Practical Pantry