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Gravlax Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is the traditional sauce for gravlax. It isn't easy to make, the first time you might not get it right but after a while you will. All it takes is not to give up and do everything slowly to start with. It is really worth the effort because it just makes the gravlax even better. In my family we use 2 tablespoons of honey mustard and 1 tablespoon of French unsweetened mustard.

This is the traditional sauce for gravlax. It isn't easy to make, the first time you might not get it right but after a while you will. All it takes is not to give up and do everything slowly to start with. It is really worth the effort because it just makes the gravlax even better. In my family we use 2 tablespoons of honey mustard and 1 tablespoon of French unsweetened mustard.

Ingredients

Serves: 4

Metric Cups
  • 3 tablespoons mustard (one unsweetened)
  • 1 tablespoon sugar
  • 12½ teaspoons salt
  • 1 pinch of freshly ground pepper
  • 1 tablespoon white wine vinegar
  • 100 millilitres canola oil (or rapeseed)
  • 100 millilitres fresh dill (chopped)
  • 3 tablespoons mustard (one unsweetened)
  • 1 tablespoon sugar
  • 12½ teaspoons salt
  • 1 pinch of freshly ground pepper
  • 1 tablespoon white wine vinegar
  • 3½ fluid ounce canola oil (or rapeseed)
  • 3½ fluid ounce fresh dill (chopped)

Method

Gravlax Sauce is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a bowl, combine salt, mustard, sugar, pepper and vinegar to a smooth paste. Do it slowly, this isn't a rush job. Use an electric whisk for this, on the low setting.
  • Start dripping the oil first, drop by drop , then go up on the highest setting and in a fine drizzle add the rest of the oil. The sauce should now be thick and creamy.
  • Stir in the dill.
  • In a bowl, combine salt, mustard, sugar, pepper and vinegar to a smooth paste. Do it slowly, this isn't a rush job. Use an electric whisk for this, on the low setting.
  • Start dripping the oil first, drop by drop , then go up on the highest setting and in a fine drizzle add the rest of the oil. The sauce should now be thick and creamy.
  • Stir in the dill.
  • Tell us what you think

    What 1 Other has said

    • '12 ½ teaspoons salt' seems rather excessive. I would probably just go for ½ a teaspoon!

      Posted by CliveSmart on 20th August 2014
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