You won't likely find a classic smorgasbord without Swedish mustard sauce.
This version, made with two types of mustard and lots of chopped dill, is nicely balanced: It has just enough acidity, sweetness and heat to make it the perfect condiment for fish and potatoes.
To learn more, read our story "A Midsummer Night's Feast."
Hovmästarsås (Swedish Mustard-Dill Sauce)Recipe from the Tasting Table Test Kitchen
Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 10 N/A
Total Time: 10 minutes
¼ cup whole grain mustard
¼ cup Dijon mustard
¼ cup white vinegar
¼ cup chopped dill
2 tablespoons vegetable oil
1½ tablespoons sugar
1½ tablespoons dry mustard powder
In a medium mixing bowl, mix together all the ingredients using a whisk. Serve with pickled herring, boiled potatoes or gravlax.
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