Hovmästarsås – Swedish Mustard & Dill Sauce

Gravlax on a slate board with hovmästarsås mustard-dill sauce and fresh dill, with a jar of sauce on the side.

Erik Lundström

Hovmästarsås – Swedish Mustard & Dill Sauce

Hovmästarsås is a classic Swedish mustard-dill sauce—sweet, tangy, and herbaceous—traditionally served with gravlax and other salmon dishes. Whisked from mustard, oil, vinegar, sugar, and fresh dill, it’s a versatile condiment that also pairs beautifully with new potatoes, pickled herring, and sandwiches.

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Prep Time 5

Total Time 5

Servings: 8 servings

Course: Appetizer, Breakfast / Brunch, Salad

Cuisine: Nordic, Swedish

Calories: 120

Ingredients Method

Ingredients

⅓ cup (75 g) coarse Skåne mustard or Dijon
1 tbsp (15 g) granulated sugar (use 2 tablespoons if using only Dijon)
1 tbsp (15 ml) white wine vinegar
1/8 tsp salt
A pinch of white or black pepper
½ cup (120 ml) canola oil
½ cup (15 g) finely minced fresh dill
1/8 tsp xanthan gum (optional) Prevents the emulsion from breaking when stored

Method

Combine the base: In a medium mixing bowl whisk together the mustard, sugar, salt, pepper (,xanthan gum if using) and vinegar until smooth. Doing this first helps dissolve the sugar and seasonings.
Emulsify: Slowly drizzle the canola oil into the bowl while whisking continuously. A handheld electric whisk makes this step easier, but a manual whisk works if you pour the oil in a thin stream. The mixture should thicken into a glossy emulsion.
Add dill: Fold the minced dill into the emulsion. Taste and adjust with more sugar, vinegar or pepper as desired.
Chill: Cover and refrigerate the sauce for at least 30 minutes before serving. Chilling allows flavours to meld. If the sauce separates in the fridge, simply whisk it again before using.