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
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
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.
