Mustard Sauce

I don’t want you all to get travel update fatigue, so I’m spacing out my Iceland posts with some recipe updates.

I posted the other day about cured salmon, and mentioned I was going to try some mustard sauce with it. Well I did, and it was gorgeous!


  • 3 Tblspoon Dijon mustard
  • 2 Tblspoon white wine vinegar
  • 1 Tblspoon honey
  • 1/2 cup/118ml vegetable oil
  • A big handful chopped dill
  • 3 tsp sugar
  • Pinch of salt

This makes a lot of sauce so scale down as required.



Stir together the mustard and vinegar, and whisk in the oil until emulsified. Stir in the dill, sugar and salt. This is a great one to make ahead of time as the flavours deepen and mingle together with a couple of hours in the fridge.

I had this to accompany the cured salmon and rye bread, along with a potato salad and a simple salad of mixed leaves, radish, tomatoes and cucumber. The mustard sauce also worked really well as a dressing for the salad.



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