You’ve met gravlax, right? Silky cured salmon that makes you feel fancier than your bank account suggests. Now meet its ride-or-die: Swedish dill mustard sauce, a.k.a. hovmästarsås. It’s sweet, sharp, herby, and outrageously simple. You whisk it once, and boom—you’ve got the magic that turns cured fish into a whole event.
What Exactly Is Swedish Dill Mustard?
Think of it as the Scandi cousin of honey mustard—but brighter, sassier, and way more herb-forward. You blend strong mustard, sugar, oil, vinegar, and a heap of fresh dill. The result? A glossy, spoon-coating sauce that clings to gravlax like they swore an oath.
You get balance in every bite: sweetness to soften the mustard’s punch, acidity to wake things up, and dill to tie it to the Nordic table. It’s simple, but not basic. Like a white T-shirt that somehow looks runway-ready.
The Flavor Blueprint
Let’s break the sauce into its building blocks, so you can tweak it to your taste without wrecking the vibe.
- Mustard: Use a strong, smooth mustard. Swedish mustard if you can find it; Dijon if not. Avoid whole-grain mustard here—it fights the texture.
- Sweetness: White sugar melts in best and gives that classic gloss. Honey works too, but it adds floral notes. Good? Yes. Traditional? Not exactly.
- Acid: White wine vinegar or apple cider vinegar. Both keep things bright. Lemon juice tastes great but can dull the color.
- Oil: Neutral oils like canola or grapeseed make the sauce silky. Olive oil shouts over the dill—save it for something else.
- Dill: Fresh, finely chopped. Lots of it. Dry dill won’t cut it—you’ll taste the compromise.
- Salt & Pepper: A pinch of salt, a few grinds of pepper. Don’t overdo the pepper; mustard already smacks.
Classic Ratio (IMO the sweet spot)
- 2 tbsp mustard
- 2 tbsp sugar
- 1–1.5 tbsp vinegar
- 6 tbsp neutral oil
- 1/3–1/2 cup chopped fresh dill
- Pinch salt, few grinds pepper
How to Make It (No Drama, No Blender)
This sauce doesn’t demand any fancy gear. You just need a bowl, a whisk, and a little wrist action.
- Whisk mustard + sugar + vinegar until the sugar starts dissolving. It’ll look glossy and slightly loose.
- Stream in the oil while whisking constantly to emulsify. You want a thick, spoon-coating texture.
- Stir in dill, salt, and pepper. Taste. Adjust the vinegar or sugar if needed.
- Chill 30 minutes to let the flavor settle. Eat it sooner if you’re impatient—I won’t judge.
Texture Check
Aim for a sauce that lazily falls off a spoon. Too thin? Whisk in a splash more oil. Too thick? Add a teaspoon of vinegar or water and stir again.
Why It Loves Gravlax (And Vice Versa)
Gravlax brings silky fat, salt, and subtle sweetness from the cure. The sauce slices right through that richness with acidity and mustard heat, then mellows it again with sweetness. Dill links the flavors like a handshake between fish and field. Basically, it’s balanced chaos—but edible.
Serve it alongside thin slices of gravlax on rye bread or crispbread. Add cucumber ribbons, lemon wedges, and maybe a little pickled red onion if you want a power move.
Simple Gravlax Platter Idea
- Thinly sliced gravlax
- Swedish dill mustard (generous bowl—don’t skimp)
- Rye bread or knäckebröd
- Cucumber, lemon, and chopped chives
- Optional: capers or quick-pickled onions
Variations That Still Respect Tradition
Want to riff a little? Totally fine. Just don’t turn it into a salad dressing and call it Swedish. FYI, subtle tweaks go a long way.
- Honey-Dill Version: Swap sugar for honey. It’s rounder and floral—great if your mustard stings hard.
- Aquavit Kiss: Stir in 1–2 teaspoons aquavit for gentle caraway/anise vibes. Very Nordic, very fun.
- Lemon-Zest Pop: Add 1 teaspoon lemon zest. Bright without watering the sauce down.
- Extra Hot: Use a stronger mustard or add a pinch of dry mustard powder. Proceed with caution unless you like drama.
What Not to Do (Learn from our collective mistakes)
- No olive oil—it’ll hijack the flavor.
- No dried dill—it tastes dusty, and the sauce deserves better.
- Don’t blend it—you’ll bruise the dill and turn the sauce murky green.
Make-Ahead, Storage, and Meal-Prep Vibes
You can absolutely make this sauce ahead. It actually improves after a short chill because the dill and mustard get friendly.
- Fridge life: 4–5 days in a sealed jar.
- If it separates: Whisk or shake it like you mean it.
- Freezing? Hard pass. Emulsions don’t love freezers.
Scaling for a Crowd
Hosting a smörgåsbord? Multiply everything by 3 or 4. Serve in a wide bowl so people can scoop easily without making a mess. Keep a backup jar in the fridge because someone always “samples” half of it before dinner.
What Else to Eat It With (Because you’ll have leftovers)
Yes, it’s the gravlax companion. But it moonlights beautifully.
- Roasted salmon fillets: Dollop on top, finish with extra dill and lemon.
- Smoked fish platters: Trout, mackerel, whitefish—it plays nice with all of them.
- New potatoes: Toss warm baby potatoes with a spoonful for a Scandi potato salad moment.
- Shrimp sandwiches: Mix with a touch of mayo for a creamy-dill spread. Ridiculously good.
- Veggie dip: Thin slightly with water for carrot and cucumber dunking. Not traditional, still delicious.
FAQ
Can I use Dijon mustard instead of Swedish mustard?
Yes. Dijon delivers the right heat and texture. Add a tiny pinch more sugar if it tastes sharp. If you find Swedish “sötstark senap,” buy it—it nails the sweet-strong balance out of the gate.
How fine should I chop the dill?
Pretty fine. You want delicate confetti, not sticks. Fine chopping releases more aroma and helps the sauce coat evenly without grassy bites.
My sauce turned too runny—can I fix it?
Whisk in a teaspoon or two of oil to thicken the emulsion. If you overshoot and it turns gloopy, loosen it with a teaspoon of vinegar or cold water. Easy save.
Is sugar mandatory, or can I go sugar-free?
You need some sweetness to balance the mustard and vinegar. If you avoid sugar, use a touch of honey or maple. Zero-sweet versions taste harsh—IMO, not worth the sacrifice.
Does dried dill really make that much difference?
Yes. Fresh dill brings bright, green flavor and aroma that dried dill just can’t mimic. If fresh dill is unavailable, wait a day or pivot to another sauce.
Can I make it vegan and gluten-free?
It’s already vegan and naturally gluten-free as long as your mustard brand doesn’t sneak in extras. Check the label, but you’re usually good to go.
Final Thoughts
Swedish dill mustard looks humble, but it transforms gravlax from “nice” to “wow, who catered this?” It’s fast, flexible, and wildly tasty with a short ingredient list. Make it once, stash it in the fridge, and let it sneak onto everything from salmon to potatoes. FYI: you might start making gravlax just to justify another batch—fair warning.