Dill Sauce
Original recipe by: Leslie Brenner
This mustardy dill sauce is great with things like poached salmon (or char), gravlax, boiled potatoes and steamed asparagus. Most Dijon mustard is salty enough so that you won't need any additional salt. If you don’t have quite as much dill as I’m asking for (depending on where you live, it may not be easy to find in big bunches), the sauce will probably still be good.
Makes a little more than 1 cup (236 ml).
Ingredients
1/3 cup (63 ml) Dijon mustard
2 tablespoons honey
3/4 cup (170 grams) sour cream or crème fraîche
2 tablespoons (8.5 grams) finely chopped dill
Freshly ground white pepper to taste, and salt if needed
Instructions
In a medium bowl, whisk together the mustard and honey, then stir in the sour cream or crème fraîche, the dill and white pepper and salt to taste.
Cover and chill in the fridge at least two hours or more (up to two days) to give the flavors a chance to meld, for the be…