Best 7 Swedish Mustard Dill Sauce Recipes
Swedish mustard dill sauce, a creamy, tangy, and flavorful sauce, is incredibly versatile and can be used to enhance a variety of dishes. Whether you're looking to add a burst of flavor to salmon, chicken, or vegetables, this sauce will elevate your culinary creations. With its perfect balance of sweet and sour, Swedish mustard dill sauce is sure to become a staple in your kitchen.
Here are our top 7 tried and tested recipes!
SWEDISH MUSTARD-DILL SAUCE
Steps:
- In a medium mixing bowl, mix together all the ingredients using a whisk. Serve with pickled herring, boiled potatoes or gravlax.
SWEDISH MEATBALLS WITH CREAMY DILL SAUCE
There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.
Provided by lutzflcat
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
- Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
- While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
- Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 13.5 g, Cholesterol 133.1 mg, Fat 28.4 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 856.3 mg, Sugar 3.6 g
EASY SWEDISH MEATBALL SAUCE
A quick but very tasty sauce to add to already prepared frozen meatballs. This recipe makes a generous amount of sauce for a 1/2 package (20 oz) of meatballs. Serve over egg noodles or rice.
Provided by Mary B
Categories World Cuisine Recipes European Scandinavian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 12.2 g, Cholesterol 140.4 mg, Fat 31.5 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 17 g, Sodium 357.8 mg, Sugar 0.9 g
SWEDISH SWEET MUSTARD
Provided by Tyler Florence
Time P1DT10m
Yield 12 ounces
Number Of Ingredients 8
Steps:
- Place all the ingredients in the container of a blender, blend for 1 minute. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer. The mustard should be a little thicker than heavy cream. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using. The longer it sits, the better it tastes; it also will get thicker and more yellow.
MORMORS SWEDISH GRAVLAX WITH MUSTARD DILL SAUCE TO MATCH
Passed down from my grandmother to my mother and now to me. This recipe is an easy to follow and tastes amazing. Very Swedish tasting and goes great on toasted white bread with the mustard dill sauce on top. Submitted to preserve the recipe and share it with the world! Served traditionally at Christmas and Easter.
Provided by lhavekost
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Mix salt, sugar, and white pepper to form the seasoning mix.
- Preparing storing dish (glass, metal, etc is fine - only has to hold wrapped up fish for 4 days in fridge) by placing a generous amount of aluminium foil on it.
- Chop a handful of dill roughly and place 1/4 of it in the dish to form a bed for the salmon to sit on.
- Take the two equal size pieces of salmon and wash over the sink with the dark liquor. Pat to dry and place aside.
- Using half of the dry mix, rub the mix into one salmon piece to cover all sides. Use the remaining dry mix for the other salmon piece.
- Place the first salmon piece skin down on the bed of dill. Place more dill on top and around the sides.
- Place the second salmon piece (skin up) on top of the first piece to form a salmon sandwich with dill in between and all around both pieces.
- Wrap tightly with the aluminum foil previously laid over the dish.
- Place dish in the fridge with a heavy-ish cookbook on top of the wrapped up salmon. Make sure it will evenly distribute its weight over the packed salmon. This is to squeeze the liquid out of the salmon.
- Wait two days, drain any liquid out of the dish, flip the salmon pack over and place back in the fridge with the book on top.
- Wait another 2 days and voila! Unwrap the salmon and scrape off all the excess dill and dry mix. You now have gravlax ready to serve. Slice it thinly along the grain of the fish with a fillet knife (check youtube for technique).
- To prepare the mustard dill sauce: Take all ingredients (except olive oil and dill) and whisk together in a bowl. Put olive oil in a container suitable for slowly pouring into the mixture. While whisking, slowing pour in olive oil to ensure it mixes well. Keep whisking. Add the finely chopped dill into the mixture (ensuring there are no stems in the dill). All done!
SWEDISH MUSTARD SAUCE FOR COLD POACHED SALMON
Make and share this Swedish Mustard Sauce for Cold Poached Salmon recipe from Food.com.
Provided by luvcookn
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix the mustard, sugar, and vinegar in a bowl.
- Beat in the oil a little at a time until well blended.
- The sauce will thicken rapidly and must be stirred vigorously.
- Finally, add the sour cream and plenty of finely chopped dill.
- Serve on the side with cold salmon.
Nutrition Facts : Calories 941.8, Fat 97, SaturatedFat 20.6, Cholesterol 31.7, Sodium 376.8, Carbohydrate 18.1, Fiber 1, Sugar 13.6, Protein 3.5
MORMORS SWEDISH GRAVLAX WITH MUSTARD DILL SAUCE TO MATCH
Passed down from my grandmother to my mother and now to me. This recipe is an easy to follow and tastes amazing. Very Swedish tasting and goes great on toasted white bread with the mustard dill sauce on top. Submitted to preserve the recipe and share it with the world! Served traditionally at Christmas and Easter.
Provided by Lars H.
Categories Sauces
Time P4DT30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix salt, sugar, and white pepper to form the seasoning mix.
- Preparing storing dish (glass, metal, etc is fine - only has to hold wrapped up fish for 4 days in fridge) by placing a generous amount of aluminium foil on it.
- Chop a handful of dill roughly and place 1/4 of it in the dish to form a bed for the salmon to sit on.
- Take the two equal size pieces of salmon and wash over the sink with the dark liquor. Pat to dry and place aside.
- Using half of the dry mix, rub the mix into one salmon piece to cover all sides. Use the remaining dry mix for the other salmon piece.
- Place the first salmon piece skin down on the bed of dill. Place more dill on top and around the sides.
- Place the second salmon piece (skin up) on top of the first piece to form a salmon sandwich with dill in between and all around both pieces.
- Wrap tightly with the aluminum foil previously laid over the dish.
- Place dish in the fridge with a heavy-ish cookbook on top of the wrapped up salmon. Make sure it will evenly distribute its weight over the packed salmon. This is to squeeze the liquid out of the salmon.
- Wait two days, drain any liquid out of the dish, flip the salmon pack over and place back in the fridge with the book on top.
- Wait another 2 days and voila! You now have gravlax ready to serve. Slice it thinly with a fillet knife (check youtube for technique).
- To prepare the mustard dill sauce: Take all ingredients (except olive oil and dill) and whisk together in a bowl. Put olive oil in a container suitable for slowly pouring into the mixture. While whisking, slowing pour in olive oil to ensure it mixes well. Keep whisking. Add the finely chopped dill into the mixture (ensuring there are no stems in the dill). All done!
Nutrition Facts : Calories 533.2, Fat 24.1, SaturatedFat 4.2, Cholesterol 198, Sodium 4013.5, Carbohydrate 23.8, Fiber 0.8, Sugar 22.3, Protein 53.5
Tips:
- For a creamier sauce, use mayonnaise instead of sour cream.
- Add a tablespoon of finely chopped fresh herbs, such as dill, parsley, or chives, for extra flavor.
- If you don't have Dijon mustard, you can use yellow mustard instead.
- Adjust the amount of sugar to taste. For a sweeter sauce, add more sugar.
- Serve the sauce immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Swedish mustard dill sauce is a versatile condiment that can be used to dress up a variety of dishes. It's perfect for grilled or roasted meats, fish, and vegetables. You can also use it as a dipping sauce for appetizers or as a spread for sandwiches and wraps. No matter how you choose to use it, this sauce is sure to add a delicious burst of flavor to your meal.
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