Equipment
Ingredients
Base
- 60 g dijon mustard, smooth
- 15 ml white wine vinegar
- 35 g granulated sugar
Emulsion & Aromatics
- 100 ml neutral oil
- 20 g fresh dill, finely chopped
- 2 g kosher salt
- 1 g white pepper, finely ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 107 kcal
- Protein
- 0 g
- Carbohydrates
- 4 g
- Fat
- 10 g
- Fiber
- 0 g
- Sugar
- 4 g
- Sodium
- 145 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 24 mg
- Calcium
- 8 mg
- Iron
- 0.3 mg
- Magnesium
- 4 mg
- Phosphorus
- 8 mg
- Zinc
- 0.1 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 8 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium mixing bowl, combine the Dijon mustard, white wine vinegar, and granulated sugar.
Whisk the mixture vigorously until the sugar is completely dissolved and the mixture appears homogeneous.
While whisking constantly, begin adding the neutral oil drop by drop. Once the mixture starts to thicken, pour the remaining oil in a very slow, steady stream until fully incorporated and the sauce is thick and creamy like mayonnaise.
Fold in the finely chopped fresh dill, kosher salt, and white pepper. Taste and adjust the seasoning if necessary.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the dill to infuse into the oil.
Chef's Notes
- White pepper is traditional in Scandinavian cooking and provides an earthy heat without the visual specks of black pepper.
- Do not use olive oil for this recipe; its distinct flavor is too overpowering and its chemical structure can turn bitter when whisked aggressively. Stick to neutral oils like canola or rapeseed.
- To maximize the dill flavor, chop the tender stems as well as the fronds. The stems contain an immense amount of essential oils and crunch.
- This sauce thickens further as it cools in the refrigerator due to the chill firming up the oil emulsion.
Storage
Refrigerator: 1 week — Store in an airtight container or glass jar.
Troubleshooting
The sauce is thin, oily, or separated
Cause: The oil was added too quickly and the emulsion broke
Fix: Place 1 tablespoon of fresh mustard or a splash of warm water in a clean bowl. Vigorously whisk the broken sauce into the new bowl, drop by drop, to re-emulsify.
Prevention: Add the oil drop by drop at the beginning, ensuring each addition is fully incorporated before adding more
The sauce tastes overly sharp or bitter
Cause: Brand of Dijon mustard is too pungent or not enough sugar was used
Fix: Whisk in a pinch more sugar and a small splash of oil to mellow out the acidity and heat.
Prevention: Use a milder Dijon or taste the mustard before starting to gauge its heat
Cultural Context
Known in Sweden as Hovmästarsås, which translates to 'maitre d's sauce', this sweet and tangy mustard-dill emulsion is an indispensable part of the Swedish smörgåsbord. It is most famously paired with gravlax (cured salmon) or cold poached potatoes, highlighting the Scandinavian love for preserving techniques balanced by sharp, sweet, and herbaceous condiments.
