Best Dill And Mustard Sauce Recipes

SMOKED FISH WITH MUSTARD, DILL AND CAPER SAUCE

Steps:

• Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.)
• Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.

GRILLED SHRIMP SKEWERS WITH MUSTARD-DILL DRESSING AND BLACK OLIVE YOGURT SAUCE

Steps:

• Heat a grill to high. Thread 3 shrimp onto 2 skewers (so that the shrimp lie flat). Repeat with remaining shrimp. Brush with oil and season with paprika and salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 1 1/2 minutes per side.
• Whisk together the mayonnaise, white wine vinegar, mustards, and dill in a medium bowl and season with salt and pepper, to taste.
• Put the shrimp on a platter and immediately drizzle with the mustard vinaigrette.
• Combine the yogurt, olives, oregano, lemon juice, and garlic in a food processor and process until combined. Season with salt and pepper, to taste. Serve the shrimp with sauce on the side.

DILL AND MUSTARD SAUCE

Steps:

• Put the two mustards, vinegar, sugar, salt and pepper in a mixing bowl.
• Start beating with a wire whisk while adding the oil in a thin stream. When all the oil is added, stir in the dill and Cognac.

GRAVLAX WITH SWEET MUSTARD AND DILL SAUCE

Steps:

• To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl. Add the dill and stir to combine.
• Line a large, shallow, rectangular dish, to fit the salmon, with plastic wrap. Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
• Sprinkle over half of the cure and top with the other half of the salmon skin-side up.
• Sprinkle over the remaining curing mixture on top of the fillet and wrap up in the plastic wrap.
• Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
• Place in fridge, turning the salmon over every 6 hours, for 3-4 days, where possible.
• Before serving the gravlax, rinse the cure off the fish to remove the salt and pat dry with kitchen paper.
• Sprinkle the remaining dill over one side of the salmon and then sandwich the two fillets together again.
• Wrap tightly in plastic wrap and chill for 6 hours.
• To make the sauce: in a large bowl whisk the mustard and sugar together with the egg yolk.
• Gradually whisk in a steady trickle of oil, making sure the oil is well emulsified. Start to add the oil at a constant pace.
• Add the fresh dill and mix well.
• To serve, cut the gravlax thinly (gravlax is traditionally served thicker than smoked salmon).
• Place 3-4 good slices on a plate along with a spoonful of the sauce.
• Serve with rye bread.

SCANDANAVIAN MUSTARD AND DILL SAUCE(FINLAND)

Steps:

• Chop up the dill till nice and fine.
• Measure out the mustard into a small bowl. You can start by using a little less mustard to start with if you don't want it too strong.
• Add the vinegar. Next, add the salt and sugar.
• Toss on the chopped dill.
• Next, whisk in the oil. You can add as much or as little as you like. Keep tasting.
• Enjoy with a slab of fresh grilled salmon, with fresh boiled or roasted potatoes, steamed carrots, alonside orzo, well, you get the idea.

GRAVAD LAX WITH A MUSTARD AND DILL SAUCE

Steps:

• To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl, add the dill and stir to combine.
• Line a large, shallow, rectangular dish, to fit the salmon, with clingfilm.
• Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
• Sprinkle over half of the curing mix and top with the other half of the salmon skin-side up, sprinkle over the remaining curing mixture on top of the fillet and wrap loosely in the cling film.
• Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
• Place in fridge, turning the salmon over twice a day, for 3-4 days, if possible.
• Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
• Before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want).
• To make the sauce:.
• In a bowl whisk the mustard and sugar together with the egg yolk, gradually whisk in a steady trickle of oil, making sure the oil is well emulsified.
• Start to add the oil at a constant pace, when used up whisk in the vinegar.
• Taste the sauce and adjust seasoning if needed, add the dill and mix well.
• To serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 good slices on a plate along with a spoonful of the sauce.
• Garnish with the dill.

PARCHMENT-WRAPPED PACIFIC HALIBUT WITH ASPARAGUS, TOMATOES, AND MUSTARD-DILL SAUCE

Steps:

• 1. Preheat oven to 450°. Place one halibut fillet in the center of each parchment square. Break off and discard woody ends of asparagus, then cut spears in half crosswise. Arrange asparagus around fillets (two pieces per side). Top asparagus with tomatoes. Season with salt and pepper to taste. 2. In a small bowl, whisk together dill, mustard, broth, and olive oil. Pour sauce over fillets. 3. Bring two ends of parchment together over top of each fillet. Fold down 1 inch to seal, then fold over again, flat against fish. Fold up sides and secure each end to middle seam with a paper clip. Arrange parcels on a baking sheet. Bake on middle oven rack for 13 minutes. Open parcels with gloved hands. Test fish by inserting a sharp knife into thickest part; it should enter without resistance, and centers should be opaque. If not fully cooked, rewrap and cook 2-3 minutes more. Place parcels on serving plates, slit paper, and serve. PER SERVING: 226 cal, 23% fat cal, 6g fat, 1g sat fat, 45mg chol, 33g protein, 11g carb, 3g fiber, 234mg sodium

WARM BABY BEETS AND HERRING WITH MUSTARD-DILL SAUCE

Steps:

• Whisk mustard, vinegar and sugar in medium bowl to blend. Mix in chopped dill. Gradually whisk in oil, then cream. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• Preheat oven to 400°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool to room temperature in foil. Peel beets and halve lengthwise.
• Pour some of sauce into center of each of 4 plates. Arrange roasted beets and herring around sauce. Garnish with fresh dill sprigs. Serve, passing remaining sauce separately.

LEMON DILL COD WITH MUSTARD SAUCE AND GARLIC WILTED SPINACH

Steps:

• For the cod: Preheat oven to 400.
• Place the cod on a large piece of foil. Lightly season with salt and pepper, sprinkle with 1/4 tablespoon dill, and place lemon slices on top. Mix the mustard, broth, cornstarch, remaining dill and lemon juice in a small bowl (don't make it thick, just a light sauce), pour around the edges of the cod. Bring up the sides of the foil, seal the package well and place in the oven for 8 minutes. Open carefully, remove the fish, plate it and drizzle with the sauce from the foil pouch.
• For the spinach: In a large pot, heat garlic oil over medium heat. Add spinach and lemon zest, toss to coat.
• Turn off heat and put a lid on the pot. Set aside for 3 minutes.
• Remove lid and once again toss the spinach. It should be bright green and just wilted. Season with salt and pepper. Plate with the cod and sprinkle with the chopped peppadew, if desired.
• MF users: 1 Lean, 1 Healthy Fat, 3-4 condiments (not all of the sauce is used).

WINE FONDUE WITH BROTH BASE AND MUSTARD DILL DIPPING SAUCE

Steps:

• In fondue pot, bring broth and wine to a boil. Reduce to a simmer and immerse dippers for cooking.
• For sauce:
• Finely chop dill.
• Mix mustard with wine and sugar.
• Gradually whisk in oil, taking care to fully combine mustard and oil before adding more oil.
• Stir in dill.
• Serve sauce as a side for dippers.
• Notes and Tips for a great fondue party:.
• Make sure that all meats and vegetables are chopped thin enough to cook quickly in the broth. For beef and chicken, I suggest no more than a centimeter in width and leave in broth for approximately 3 minutes. For fish, choose fillets that have more integrity such as salmon or tuna and slice pieces no larger than 1/4 an inch and leave in broth for approximately 4 minutes. Shrimp are great dippers as they only require shelling and deveining, but no pre-cutting.
• Any and all veggies are great in this broth. Like with the meat, it needs to be chopped thinly. I recommend precooking many veggies before using them as dippers. Many veggies are too hard in their raw form to cook in a timely manner in the broth. The easiest way to do this is to bring a pot of water to a boil. Add a generous amount of salt to the water. Add veggies and cook for 3-8 minutes depending on toughness of veggies. Transfer veggies to ice water and hold for 2-5 minutes. This partially cooks veggies, so they only need 3 minutes in the broth.
• If you are using meat dippers, I highly recommend putting them in the broth first, as they add flavor to the broth which will enhance the flavor of your veggies later.
• Also if you are including mushrooms as a dipper (which I highly recommend!) treat them like a meat. Do not precook them like other veggies, as the water they release during cooking will add flavor to the broth. I suggest that you add mushrooms early with the meats and allow them to cook for about 7 minutes. Mushrooms take longer, but if you are doing meats and veggies, they will be ready to eat about the same time as the veggies, and they are definitely worth waiting for.
• Above all, enjoy yourself, and have fun with your fondue!

SMOKED FISH PLATTER WITH MUSTARD, DILL AND CAPER SAUCE

Steps:

• Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill, and a generous amount of pepper. Can be made 3 days ahead, cover and chill. Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve with sauce and bread.

LOW CARB BAKED SALMON WITH MUSTARD AND DILL SAUCE

Steps:

• Pre heat oven to 180c
• For the sauce: in a mixing bowl combine sour cream, dill, mustard and season with salt and pepper.
• For Salmon: Line a baking tray with baking paper, rub the salmon around in the sauce so it is coated. Place on tray and bake in the oven for 8-10 mins. Every now and then spoon some more sauce onto the salmon.
• For noodles: cook noodles in pan of simmering water for the designated time. Once cooked drain and allow to steam. Heat a medium sized frying pan, add coconut oil and throw in the onion and garlic and cook for 1-2 mins before adding the noodles. Add any remaining sauce from the salmon cook for 1-2 mins just to coat the noodles in sauce and warm through. To serve: Serve the noodles with the salmon flaked through or whole, add the greens or your choice.