Dill & Mustard Sauce

Name: Dill & Mustard Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (160 ml)
Cuisine: French Classic
Ingredients: ½ Tbsp sugar (7.5 ml) Sugar; about ¼ bunch (6 g) Dill; juice of ½ lemon (15 ml) Lemon Juice; 1 tsp whole-grain mustard (5 ml) Grain Mustard; 1 tsp Dijon (5 ml) Dijon Mustard; 2 tsp brewed espresso (10 ml) Espresso; 2 tsp honey (10 ml) Honey; ½ cup canola oil (120 ml) Canola Oil; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Emma Bengtsson recipe. Not affiliated with, sponsored by, or endorsed by Emma Bengtsson.

FINISHING SAUCE · GRAVLAX TOAST & NORDIC TABLE

In the published recipe, this is the finishing sauce for gravlax toast.

Emma Bengtsson's dill and mustard sauce for gravlax toast.

On the jar

HONEY-MUSTAR

Method: shake
Yield: about ¾ cup
Ingredients: 9
Jar batch: 1.65× recipe

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Ratio

CANOLA OIL 120 mlLEMON JUICE 15 mlESPRESSO 10 mlHONEY 10 ml

Ingredients

Sugar½ Tbsp sugar (7.5 ml)
Dillabout ¼ bunch (6 g)
Lemon Juicejuice of ½ lemon (15 ml)
Grain Mustard1 tsp whole-grain mustard (5 ml)
Dijon Mustard1 tsp Dijon (5 ml)
Espresso2 tsp brewed espresso (10 ml)
Honey2 tsp honey (10 ml)
Canola Oil½ cup canola oil (120 ml)
Saltabout ¼ tsp (2 g)

Method

Pour to the lines in order (bottom → top): CANOLA OIL, LEMON JUICE, ESPRESSO, HONEY.
Add by count: ¼ BUNCH DILL.
Season to finish: SUGAR (to taste), SALT (to taste), GRAIN MUSTARD (about 1½ tsp), DIJON (about 1½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 5 stars

Dill & Mustard Sauce★ STARRED KITCHENOn the jar: HONEY-MUSTAR
Grain Mustard Dressing★ STARRED KITCHENOn the jar: GRAIN
Sweet Mustard Sauce★ STARRED KITCHENOn the jar: SWEET
Lemon Dressing★ STARRED KITCHENOn the jar: LEMON

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Provenance

Emma Bengtsson. Nordic / Scandinavian. Cited awards include: Michelin 2* (Aquavit).

Adapted from a Emma Bengtsson recipe (Emma Bengtsson / Michelin Dining In (Aquavit)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.65× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Emma Bengtsson / Michelin Dining In (Aquavit) (published as “Dill & Mustard Sauce”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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