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Honey-dill mustard sauce in a bowl, served with fresh dill and lemon.
Sweet and tangy mustard sauce speckled with fresh dill

Sweet honey and dill mustard sauce

Author: Flavelo
Recipes Sauces and Gravies
This sauce is the creamier cousin of the Scandinavian 'Gravlax' sauce. The fresh, aniseed notes of dill and the kick of mustard are a classic pairing for fish, but adding sour cream creates a much softer, more universal sauce that doesn't overpower delicate flavours. A quick, no-cook cold sauce ready in moments.
🕒 Prep Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 90 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Mixing bowl
  • Chopping board

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Preparation: Wash the dill, remove thick stems (keep these for stock!), and chop leaves finely.

Tip: Dill essential oils are sensitive to heat and crushing. Cut with a sharp knife, don't bruise.
2 ✓

Base: Mix the mustard and honey until smooth at the bottom of a bowl.

Tip: Starting with the thick ingredients makes it easier to mix lump-free.
3 ✓

Loosening: Add the sour cream, lemon juice, salt and white pepper. Mix until homogeneous.

Tip: White pepper is less visible in light sauces and has a more refined taste.
4 ✓

Flavouring: Fold in the chopped dill.

Tip: Don't overmix aggressively, so the dill leaves stay intact and beautiful.
5 ✓

Resting: Refrigerate for 10 minutes.

Tip: Cold is good for the texture; the sour cream firms up slightly.

Recipe FAQ

Can I use dried dill?
In an emergency, yes, but the experience won't be the same. If you must, soak the dried dill in lemon juice for a few minutes before use.
How long does it keep?
Since it contains sour cream, 3-4 days in the fridge. The dill colour might fade slightly, but the taste remains good.

Ingredients

  • 2 tbsp Dijon mustard
  • 1 tbsp Honey
  • 1 bunch Fresh dill
  • 200 ml Sour cream
  • 1 tsp Lemon juice
  • 0.5 tsp Salt
  • 0.25 tsp Ground white pepper