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Cold sauce for gravlax on salad

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Ingredients for 1 servings:

  • 250 ml vegetable stock
  • 100 g crème fraîche or salad cream or yogurt
  • 1 tsp mustard
  • 2 tsp olive oil
  • 2 tsp dill
  • black pepper
  • possibly herbal salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Quick and easy

Mix all ingredients with a whisk or hand blender. If the vegetable broth is still warm, let it cool slightly. Serve with lamb’s lettuce or other leafy greens. Diced potatoes and gravlax are a great accompaniment. Consistency: runny.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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