The perfect match for a simply prepared salmon fillet, Scandinavian mustard dill sauce is delightfully rich in pungency and complexity, but remarkably spare in terms of effort. It is tangy in flavor, silky in texture, and also pairs beautifully with potatoes and other vegetables. While this sauce is a longstanding Nordic favorite, what makes this particular version so special is a secret little ingredient from your spice cabinet...just a kiss of ground cardamom. (After all, the queen of spices seems only appropriate when it comes to a sauce fit for king salmon.)
Ingredients for Scandinavian Mustard Dill Sauce
- Swedish or Dijon mustard
- fresh dill
- lemon
- sugar
- ground cardamom
- extra virgin olive oil (or sunflower oil for a more neutral option)
- kosher salt
- fresh ground black pepper
See recipe card for quantities.
Instructions
Begin by roughly chopping the dill.
Then zest and juice the lemon.
In a medium bowl, whisk together the mustard, dill, lemon zest and juice, sugar, and cardamom.
Then gradually drizzle in the oil, whisking constantly, until the sauce is well blended and smooth.
Season to taste with salt and pepper. Then adjust the balance of flavors by adding more dill or lemon juice and zest, as desired.
Serve at room temperature or chilled.
Hint: If you prepare the sauce in advance and it starts to separate after being stored in the refrigerator, simply re-whisk everything together before serving.
Storage
Scandinavian mustard dill sauce can be made in advance, covered, and kept in the refrigerator for 2 to 3 days.
Top tip
When time allows, it is a good idea to prepare this sauce at least an hour or two before serving, since the flavors seem to develop as it sits. Simply cover the sauce until ready to serve.
Pairing
These are a few of my favorite recipes to include on the menu along with Scandinavian Mustard Dill Sauce:
📖 Recipe
Scandinavian Mustard Dill Sauce
Ingredients
- ⅓ cup Swedish or Dijon mustard
- about ¼ cup fresh dill chopped
- about 2 tablespoons fresh lemon juice
- about 1 teaspoon lemon zest
- 1 tablespoon sugar
- pinch ground cardamom
- ¾ cup extra virgin olive oil (or sunflower oil for a more neutral option)
- kosher salt
- fresh ground black pepper
Instructions
- In a medium bowl, whisk together the mustard, dill, lemon juice and zest, sugar, and cardamom.
- Gradually drizzle in the oil, whisking constantly, until the sauce is well blended and smooth.
- Season to taste with salt and pepper. Adjust the balance of flavors by adding more dill or lemon juice and zest, as desired.
- Serve at room temperature or chilled.
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