Sweet Mustard Dill Sauce Recipes

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MUSTARD PICKLES



Mustard Pickles image

An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.

Provided by BJ MOORE

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 45m

Yield 16

Number Of Ingredients 10

8 large cucumbers, sliced
4 cups sliced onion
2 tablespoons pickling salt
2 cups white sugar
2 tablespoons all-purpose flour
2 cups white vinegar
1 tablespoon ground dried turmeric
1 tablespoon dry mustard powder
½ teaspoon celery seed
2 quarts cold water, or as needed
Calories138.3 calories
Carbohydrate33.9 g
Fat0.5 g
Fiber1.3 g
Protein1.5 g
SaturatedFat0.1 g
Sodium879.9 mg
Sugar28.6 g

Steps:

  • Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
  • Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
  • In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
  • Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

GRAVLAX WITH SWEET MUSTARD AND DILL SAUCE



Gravlax With Sweet Mustard and Dill Sauce image

Make and share this Gravlax With Sweet Mustard and Dill Sauce recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time P3D

Yield 6 serving(s)

Number Of Ingredients 13

2 (2 lb) thick salmon fillets, skin on, scaled and pin bones removed
2 bunches fresh dill, chopped
4 ounces coarse rock salt
3 ounces superfine sugar
1 tablespoon white peppercorns, crushed
2 tablespoons Dijon mustard
1 tablespoon superfine sugar
1 egg yolk
4 tablespoons freshly chopped fresh dill
2/3 cup vegetable oil
1 tablespoon white wine vinegar
salt and pepper
rye bread
Calories640.6
Fat35.5
SaturatedFat5.1
Cholesterol189.1
Sodium260.6
Carbohydrate16.8
Fiber0.2
Sugar16.4
Protein61.1

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.

MUSTARD SAUCE



Mustard Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes 1/2 cup

Number Of Ingredients 6

1/4 cup Dijon mustard
1 teaspoon dry mustard
3 tablespoons sugar
2 tablespoons white vinegar
1/3 cup light vegetable oil
1 small bunch of fresh dill, finely chopped

Steps:

  • Combine in the bowl of a food processor fitted with the metal blade, the mustards, sugar, and vinegar. Add the oil drop by drop until the mixture is thick. Remove sauce to a small bowl. Stir in dill. Refrigerate until ready to use.

DILL-CURED PORK CROSTINI WITH SWEET MUSTARD SAUCE



Dill-Cured Pork Crostini with Sweet Mustard Sauce image

Provided by Rozanne Gold

Categories     Mustard     Marinate     Roast     Cocktail Party     Oscars     Vinegar     Pork Tenderloin     Dill     Bon Appétit

Yield Makes about 50

Number Of Ingredients 9

1/4 cup coarse kosher salt
3 tablespoons plus 1/2 cup sugar
1 teaspoon coarsely ground black pepper
2 18-ounce pork tenderloins
2 large garlic cloves, minced
3/4 cup plus 2 tablespoons chopped fresh dill
1/4 cup distilled white vinegar
1/2 cup Dijon mustard
1 sourdough baguette, cut into 1/4-inch-thick rounds (at least 50)

Steps:

  • Mix salt, 3 tablespoons sugar, and pepper in small bowl to blend. Place each pork tenderloin atop sheet of plastic wrap. Rub garlic all over pork tenderloins. Pat all of salt mixture over pork, coating generously. Sprinkle with 3/4 cup dill, patting to adhere. Wrap pork with plastic. Place in baking dish. Chill 6 hours.
  • Preheat oven to 400°F. Scrape off some of dill coating from tenderloins. Pat pork dry with paper towels. Place pork on heavy large baking sheet. Roast until meat thermometer registers 150°F when inserted into center of pork, turning after 15 minutes, about 25 minutes total. Cool pork completely. Cover and chill until cold, at least 6 hours.
  • Stir remaining 1/2 cup sugar and vinegar in small bowl until sugar dissolves. Whisk in mustard. Stir in remaining 2 tablespoons dill. Season sauce to taste with salt and pepper. Cover and refrigerate until cold. (Pork and sauce can be made 1 day ahead. Keep refrigerated.)
  • Cut pork crosswise into very thin slices. Arrange pork atop baguette slices. Spoon some dill sauce atop each. Arrange on platter and serve.

GRAVLAKS WITH SWEET MUSTARD SAUCE



Gravlaks with Sweet Mustard Sauce image

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. _Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Traditional gravlaks is made from two whole salmon fillets and flavored only with salt, sugar, dill, and pepper. If the fish is good, there is nothing better. The gravlaks found in American markets is normally very mild, sometimes slightly scented, often with dried dill. Fresh dill has a taste that is discreet and subtle; it flavors the salmon nicely without competing with the fish's own flavors. Some cookbooks suggest freezing the salmon before you prepare it, to get rid of harmful microorganisms; with modern hygienic treatment of fish, this should not be a big issue. If you do freeze it, do it after it has been cured. Some of the proteins that may be damaged when freezing fresh fish will have broken down in the cured fish, so gravlaks can stand up to freezing better than fresh salmon can. The gravlaks will keep for up to 1 week in the refrigerator. Gravlaks is normally served as one of many cold dishes in a buffet or smorgasbord. Serve with Sweet Mustard Sauce and scrambled eggs and dark rye bread for open-faced sandwiches, or with pickles and capers.

Provided by Andreas Viestad

Categories     Mustard     Marinate     Salmon     Dill     Seed

Yield Makes 12 main-course or 20 appetizer servings

Number Of Ingredients 7

Two 3-pound salmon fillets, skin on, any pinbones removed
1/3 cup salt
2/3 cup sugar
1 tablespoon coarsely ground black pepper
3 tablespoons finely chopped fresh dill
1 teaspoon dill seeds
Sweet Mustard Sauce

Steps:

  • Rinse the fillets in cold water and pat them dry with paper towels. Combine the salt and sugar, and rub the flesh side of the fish with the mixture. Place one fillet skin side down in a deep dish just big enough to hold the fillets. Scatter the pepper, fresh dill, and dill seeds over it. Place the other fillet skin side up on top. Cover the dish with plastic wrap and place a heavy weight, such as two heavy dishes or a saucepan, on top of the fish. Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.
  • To serve, discard the brining liquid and brush off the dill. Slice the fish into thin slices on the diagonal with a sharp thin knife. The flesh from the tail will be leaner than the flesh from the belly. Serve with the mustard sauce.

DILL SAUCE



Dill Sauce image

This sour cream dill sauce is great over any fish, especially grilled salmon. You may add more lemon or mustard to suit your taste.

Provided by Lisa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 4

½ cup sour cream
1 ½ tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
Calories68.5 calories
Carbohydrate2.7 g
Cholesterol12.6 mg
Fat6 g
Protein0.9 g
SaturatedFat3.8 g
Sodium156.1 mg
Sugar0.1 g

Steps:

  • Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

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