Herbed Mustard Sauce Recipe

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In Sweden, sliced gravlax is served on locally made dark brown bread with a dab of mustard sauce, such as the one in this Herbed Mustard Sauce Recipe.
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"Mrs. Wheelbarrow's Practical Pantry," by Cathy Barrow, contains advanced techniques for pressure canning, pickling, salt-curing meats and fish and smoking.
15 min DURATION
About 3/4 cup SERVINGS

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

Directions

PRINT RECIPE

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.