Homemade Danish mustard and dill sauce (rævesauce) – perfect on a good slice of salmon smørrebrød (open-faced rye bread sandwich).
At home we serve it with both gravlax (gravad laks) and smoked salmon – and the homemade version simply tastes best.
Always taste as you go; some prefer it with more or less Dijon, others like it sweeter, and so on.
If you can, let the sauce rest in the fridge for a couple of hours so the dill has time to flavour it.
The secret to a good, creamy mustard and dill sauce is actually in the method. It is essential to whisk in the oil a little at a time, just as you would for a mayonnaise – that way you get a rich, creamy consistency and the sauce won’t split.
Ser enkel ud. Glæder mig til at prøve den. Godt nytår ❤
Hej Jan
Håber den blev god:)
Rigtig godt nytår:)
Warm wishes, Dianna