Mustard Dill Sauce

This mustard dill sauce is the lighter, smarter cousin of the buttery Scandinavian gravlax sauce. Nonfat yogurt replaces the usual oil and sour cream, keeping the tang while cutting the richness. Dijon does the savory heavy work, dried dill adds the grassy lift, and a half teaspoon of honey balances out the sharp edges.

Let the sauce rest in the fridge for at least 30 minutes before serving. Dried dill needs time to rehydrate and bloom in the yogurt, otherwise it tastes flat and dusty. After a rest, the herb flavor blooms throughout the sauce.

This sauce pairs especially well with poached salmon, smoked trout, roasted carrots, or boiled new potatoes. Its bright tang cuts through fatty fish beautifully.

Pro Tips

• Use full-fat Greek yogurt instead for a richer, thicker sauce if you don’t need it lightened
• Fresh dill, doubled in quantity, replaces dried beautifully if it’s in season
• Whole-grain mustard adds visual interest and pleasant texture pops alongside the Dijon
• Make ahead, this keeps for 5 days in the fridge and improves overnight
• Stir again before serving, separation is normal with yogurt-based sauces

Variations

• Add a teaspoon of lemon zest for citrus brightness
• Stir in finely minced shallot for sharper bite
• Substitute maple syrup for honey for a different sweetener profile that pairs well with salmon