Gravad Salmon Sauce

Ingredients for 1 servings:

• 0.33 tube(s) mustard, medium hot
• 5 tbsp, heaped sugar, brown
• 1 tbsp balsamic vinegar, white, to taste
• 2 tsp, heaped dill, dried
• 1 tbsp liquid honey
• 1 ½ tbsp rapeseed oil or sunflower oil
• 1 pinch of salt, more if desired
• 1 pinch(s) black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Put the brown sugar in a small plastic bowl, add the mustard, balsamic vinegar, and honey, and whisk until smooth. Then stir in the dill sprigs. Add salt and pepper (to taste) and stir again. Finally, stir in the rapeseed or sunflower oil until fully incorporated. Tip: If the sauce is too runny, simply add a little sifted flour or cornstarch (about 1-2 teaspoons) before the oil and stir well (until the thickness of the sauce is right for you). The whole thing will easily keep in the refrigerator for 2-3 weeks in the plastic bowl with a lid. If you don’t want it quite so sweet, you can reduce the sugar and/or omit the honey altogether! Goes very well with salmon, gravad, chicken, or simply as a dip.