Lynda Reeves' tangy mustard dill sauce is the perfect accompaniment with smoked salmon. Watch her demonstrate this recipe on our Online TV show.
Yield:
68 servings Ingredients:
1/3 cup Dijon mustard
5 tbsp sugar (Lynda uses Splenda crystals)
1/2 cup olive oil
Lots of chopped dill
Instructions:
Step 1: Combine all ingredients except the olive oil.
Step 2: Dribble in the oil slowly and whisk until the sauce emulsifies and thickens.
Step 3: Add the chopped dill to taste (usually about 4-5 tbsp in the sauce, plus 1 tsp for garnish).
Lynda serves her Gravlax recipe with this sauce on the side and thin slices of black bread, garnished with lemon wedges and fresh dill.
Watch Lynda Reeves demonstrate this recipe in Episode 34 of H&H Online TV.
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