Dill Mustard Sauce

A bright, herb-forward Scandinavian-inspired mustard sauce balances Dijon and whole-grain mustard with honey, vinegar, fresh dill, and a light oil emulsion.

20 min

8 2-tablespoon servings

Glossy dill mustard sauce with fresh green herbs and whole mustard seeds in a small ceramic bowl.

Ingredients

1/4 cup Dijon mustard

2 tbsp whole-grain mustard

1 tbsp white wine vinegar

2 tsp honey

1/4 cup neutral oil, such as grapeseed or canola

1 tbsp finely chopped fresh dill

1/8 tsp fine salt

1/8 tsp freshly ground black pepper

Equipment

Medium mixing bowl · Whisk · Measuring spoons · Knife and cutting board

Keep the emulsion smooth

A thin stream and continuous whisking help the mustard hold the oil; slow down whenever you see a glossy ring.

Short chill

Make the sauce shortly before serving and chill it for 10 minutes; stir gently to restore an even texture.

Make the base

01. Finely chop the dill and measure the ingredients first; this lets you keep whisking while the oil goes in.

02. Whisk both mustards with vinegar, honey, and salt until the honey dissolves and the base is glossy.

Emulsify and finish

03. Whisk in the first teaspoon of oil a few drops at a time, waiting for each addition to disappear before adding more.

04. Continue with the remaining oil in a thin stream; pause if oil begins to ring the bowl and whisk until it disappears.

05. Fold in the chopped dill and black pepper gently so the herbs distribute through the creamy emulsion.

06. Taste the sauce; a small drizzle of honey rounds sharpness, while a few drops of vinegar brighten a heavy finish.

Chill and serve

07. Cover and chill for 10 minutes so the dill infuses, then stir gently and serve cool with cured fish or boiled potatoes if desired.