Very good with fish
For example with hot-smoked salmon
I got this recipe nearly forty years ago from someone who was married to a Swede.
For about 2.5 decilter (1 cup) sauce; preparation 10 minutes.
2 Tbsp mustard
2 Tbsp sugar
2 Tbsp white vinegar
6½ Tbsp sunflower oil (or other neutral-tasting vegetable oil)
6½ Tbsp sour cream
1 bunch chopped dillgroen
white pepper, freshly ground
salt to taste
Prepare the sauce by combining mustard, sugar, sour cream and vinegar in a blender. Turn it on until the mixture is blended. Leave the blender on, and add the oil in a thin trickle until it has the consistency of mayonnaise. Put the sauce in a bowl and add the dill. Bring to taste with salt and pepper. Keep in the refrigerator until using it. This sauce is served cold or at room temperature.
Serve this sauce with smoked fish, or with gravad laks.
A recipe for mustard-dill sauce