Maitre’d sauce.
And for the gravlax…
3 Tbsp dark french coarse-ground mustard
1 Tbsp sugar
1/2 tsp salt
Pinch ground white pepper
1 Tbsp vinegar
6 Tbsps olive oil
6 Tbsps dill,
Mix together the mustard, sugar, salt, pepper, and vinegar. Add the oil drop by drop as if making a mayonnaise. Add the dill. Let the sauce sit for about 10 minutes.
Cut off either thin (nearly horizontal) slices of gravlax, or thick vertical slices, to taste - don’t cut through the skin. Serve as an appetizer on thin slices of buttered rye bread (with a little lemon juice and some finely chopped dill), or as a main dish with boiled new potatoes and Maitre’d sauce.
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