Gastronomixs

Mustard-dill sauce

A cold emulsion sauce based on mustard and dill.

Recipe makes 5 litres.

Mustard-dill sauce

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Ingredients

2

kg

smooth mustard

2

kg

sugar

400

ml

vinegar

600

ml

salad oil

100

g

dill

 

 

salt and pepper

 

 

lemon juice to taste

Preparation method

  • Mix the mustard, sugar, vinegar, pepper, and salt. You can do this with a whisk or a planet mixer.
  • Next, add the oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
  • Finely chop the dill with a sharp knife.
  • Add to the sauce and season to taste with salt and pepper.
  • Store at 4°C.

Serving suggestions

  • Use the sauce for smoked or marinated salmon.
  • Variation tip: vary with different types of mustard, such as Dijon, English, Bavarian, or different types of Dutch mustard.
  • Variation tip: use different types of vinegar such as white or red wine vinegar, sherry vinegar, tarragon vinegar, or apple cider vinegar.

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