Hovmästarsås – Swedish Mustard & Dill Sauce

In Swedish cuisine, known for bold flavors and clever condiments, Hovmästarsås is one of the most beloved sauces. This sweet, tangy mustard-dill sauce is traditionally drizzled over gravlax (cured salmon) and other smoked fish at holiday smörgåsbords. It has become popular outside Scandinavia too – mostly thanks to IKEA. If you’re planning your own Swedish-style feast, check out my comprehensive Smörgåsbord guide, and if you’re curious about curing salmon at home, the Gravlax guide I wrote recently has you covered. Let’s dive into the story and recipe for this delicious Scandinavian sauce.

What is Hovmästarsås?

Imagine a creamy mustard-yellow sauce flecked with bright green dill — that’s Hovmästarsås in a nutshell (pronounced hohv-MEH-star-sohs. The name literally means “head-waiter’s sauce,” referring to the old tradition of senior waiters whisking it tableside. In practice, it’s a simple emulsion of mustard, oil, vinegar, a touch of sugar, and lots of fresh dill. The finished sauce has a silky pourable texture and a flavor that’s at once sweetly tangy and herbaceous. In Sweden, pretty much each and every serving of gravlax (cured salmon) expects a dollop of this mustard-dill sauce alongside. In other words: no kräftskiva or Christmas julbord is complete without Hovmästarsås.

How is Swedish Mustard & Dill Sauce made?

Traditional Hovmästarsås has a very short shopping list. You’ll need strong mustard, a bit of sweetness, vinegar, neutral oil, fresh dill, and just a pinch of seasoning. Here are the essentials (with common options):

• Mustard: The star of the show. I like to use whole-grain mustard like homemade Coarse Skåne Mustard, or sometimes a store-bought honey-mustard if I’m cooking somewhere else . Dijon also works; if you use only Dijon, add a touch more sugar for balance. Do not use Yellow Mustard, its high turmeric content and aggressive acidity will overpower the delicate dill.
• Sweetener: Even if your mustard is sweet-honey style, a spoonful of sugar (white or dark brown/muscovado) is traditional. Honey also works nicely and gives the sauce a floral note.
• Vinegar: White wine vinegar is typical for bright acidity. Champagne vinegar works perfectly as well, although in my opinion it doesn’t bring anything extra to the sauce, it just makes it more expensive. Apple-cider vinegar works well, but be careful with the sweeteners if using this, or otherwise the sauce will turn out too sweet quite easily. Balsamic, Sherry and red wine vinegars are too heavy for this delicate sauce, avoid using them. Asian rice vinegars might work as well, but I haven’t tried.
• Oil: A neutral oil like canola, sunflower or Swedish rapeseed oil is whisked in to bind the sauce. Olive oil would make it fruity, which is tasty but less traditional.
• Dill: The dill is non-negotiable – it’s what gives Hovmästarsås its signature aroma. Use a generous heap of finely chopped fresh dill. (If fresh isn’t available, a handful of frozen dill will do – just thaw and chop it)
• Seasoning: A pinch of salt and white (or black) pepper, to taste. Some cooks also add a small squirt of lemon juice or a dash of paprika for extra zing, but the classic is just mustard, dill, sugar and vinegar.

Feel free to experiment: a bit of melted butter can make it richer (hollandaise-style), and a splash of aquavit, gin or vodka can deepen the flavor. But even a basic whisk of mustard, sugar, oil, vinegar and dill will bring you that true Nordic flavor.

Serving suggestion for Mustard & Dill Sauce

Swedish Mustard & Dill Sauce (Hovmästarsås) is more than just a gravlax condiment; its sweet, tangy and herbal notes make it versatile. Try these serving suggestions:

• Classic pairing: Drizzle it over Gravlax, Smoked Salmon, Lox or Nova Lox. It’s also delicious with pickled herring.
• Seafood salads: Use the sauce as a dressing for salmon salad. Mustard & Dill sauce is also the perfect complement for a tuna salad. Thin it with extra oil if you prefer a lighter dressing.
• Bagels & brunch: Spread hovmästarsås on salmon bagels, smoked salmon omelettes, tartines, scrambled eggs or eggs Benedict. It brings Nordic flair to brunch.
• Potatoes & veg: Pair the sauce with boiled new potatoes or roasted green vegetables like asparagus, zucchini and broccoli. It’s also tasty with root vegetables and carrot “lox”.
• Sandwiches: Mustard and Dill sauce makes the perfect complement for a turkey sandwich. Toss some arugula on top of the sandwich and drizzle it with Hovmästarsås. To keep your bread crisp, place the arugula between the turkey and the sauce to act as a moisture barrier. Arugula is a fantastic match for turkey and Hovmästarsås. Its natural nuttiness and peppery kick cut through the sweetness of the sauce and the richness of the meat.
• Deviled eggs & appetizers: A dollop of the sauce on deviled eggs or canapés adds colour and flavour.

With its bright yellow hue and fragrant dill, hovmästarsås instantly elevates everyday dishes.

Storage & Make‑Ahead Tips

Freshly made hovmästarsås will keep up to one month when refrigerated , though some recommend enjoying it within a week when using fresh dill.

Store hovmästarsås in a sterilised glass jar or airtight container in the refrigerator. If it separates, re‑whisk or shake the jar to emulsify again—unless you used the xanthan gum trick below, in which case it will stay perfectly combined!. For the best flavour, allow the sauce to come to room temperature for a few minutes before serving.

Chef’s secret revealed: The “Forever Emulsion”

There is a very simple solution to prevent vinaigrettes and other cold emulsions from separating in the fridge: Xanthan Gum.

If you’ve ever noticed your Hovmästarsås looking a bit “broken” or oily after a day in the refrigerator, this is the fix. Xanthan gum is a natural plant-based stabilizer used in professional kitchens to create a “permanent” emulsion. It keeps the oil suspended in the mustard, resulting in a sauce that stays perfectly glossy and thick for weeks.

How to do it like a pro:

Give it some Power: While you could try whisk by hand, using an immersion blender (stick blender) for 30 seconds will “activate” the gum and give you that silky, restaurant-quality texture that clings perfectly to your turkey or salmon.

The Ratio: You only need a tiny amount. For a standard batch (about 1 cup of sauce), use just 1/8 of a teaspoon.

Prevent Clumping: Do not dump the powder directly into the finished sauce! It will clump into tiny clear beads (chefs call these “fish eyes”). Instead, mix it with your sugar and salt, before combining everything.

FAQ

Can I freeze Hovmästarsås?

I don’t recommend freezing Hovmästarsås or any other emulsion. The dill will likely become mushy and sauce might break.

Can I make this in a blender or food processor instead of whisking by hand?

Yes and no. If using my pro-tip and adding xanthan gum a high-speed blender is a must at the first stage, but it’s important to fold in the dill by hand, otherwise the color and texture of the sauce will not turn up right.

Is this sauce vegan-friendly?

Hovmästarsås is naturally vegan if using sugar, but using honey as the sweetener (or honey mustard) will make it non-vegan.

How can I make a low-sugar or Keto-friendly version?

I recommend swapping the sugar to allulose, in a 1:1 ratio. Liquid stevia will work also, but start tiny, then adjust—easy to overdo. Erythritol can work, but it might change the taste or crystallize.

Watch out for hidden carbs in the mustard, while Dijon is often very low in carbs, some mustards may have lot’s on sugar in them.

Is there a substitute for fresh dill if I can’t find it?

Frozen or dried dill work as well. If using dried dill only add 1/3 of the amount in the recipe, otherwise the dill flavor will be overpowering.

Is Hovmästarsås the same thing as the mustard sauce sold at IKEA?

The IKEA “SÅS SENAP & DILL” is a commercial version of Hovmästarsås. This homemade recipe will give you a much fresher, more vibrant flavor than the bottled version.

How long should I let it sit before serving?

While you can eat it straight away, letting it rest for 30 minutes or even overnight will result result in a more balanced nicer sauce.

Final Thoughts

Hovmästarsås is proof that simple ingredients can create a memorable condiment. Whether you follow the classic recipe or customise it with different mustards and sweeteners, this mustard‑dill sauce adds Scandinavian charm to seafood, meats and vegetables. Its sweet‑tangy profile balances rich fish like gravlax while refreshing salads and sandwiches. Make a jar ahead of your next brunch or holiday feast and discover why Swedes consider hovmästarsås an essential part of their festive table.