Senap och Dillsås (Mustard and Dill Sauce)
Senap och Dillsås is best known as a condiment to Gravadlax or pickled herrin, but I find it quite versatile, and quite like it with meatballs (köttbullar), too!
Ingredients (makes about 1/2 cup):
2 heaped tablespoons Dijon Mustard
3 heaped teaspoons pure raw honey (I used the Rosendals Trädgårds honig I bought in Stockholm’s last Summer, of course!)
2 tablespoons colza oil
1/2 lemon
6 to 8 sprigs fresh dill
In a small bowl, combine Dijon Mustard and honey, and stir well, until perfectly combined. Whisk in colza oil, until sauce thickens a bit, like the very early stages of a mayonnaise. Then squeeze in the juice of the lemon, and whisk it in thoroughly.
Finally, finely chop dill, and stir into the sauce.
Serve Senap och Dillsås with Gravadlax or pickled herrings...
