Hovmästarsås is the classic Swedish accompaniment to gravadlax, but it is also served with many other fish and white meat dishes.
3 T Dijon mustard
2 T Sugar
1 T White wine vinegar
1 Egg Yolk
1⁄3 c Vegetable Oil
1⁄4 c Fresh Dill (chopped)
- In a mixer or a small food processor, combine the mustard, sugar, vinegar, and egg yolk and mix well.
- While still mixing, slowly drip in the oil as for a mayonnaise. As it thickens you can go a little faster.
- Stir in the chopped fresh dill, and add a little salt and pepper if you think it needs it.
This sauce is better if you let it rest for a day before serving it.