{"id":1681,"date":"2005-03-07T15:37:51","date_gmt":"2005-03-07T14:37:51","guid":{"rendered":"http:\/\/coquinaria.nl\/?p=1681\/"},"modified":"2019-11-24T22:23:56","modified_gmt":"2019-11-24T21:23:56","slug":"mustard-dill-sauce","status":"publish","type":"post","link":"https:\/\/coquinaria.nl\/en\/mustard-dill-sauce\/","title":{"rendered":"Mustard-dill sauce"},"content":{"rendered":"<div class=\"hrecipe\">\n<h2>Very good with fish<\/h2>\n<p>For example with <a href=\"https:\/\/coquinaria.nl\/en\/smoked-food\/\">hot-smoked salmon<\/a><\/p>\n<p>I got this recipe nearly forty years ago from someone who was married to a Swede.<br \/>\n<span class=\"yield\">For about 2.5 decilter (1 cup) sauce<\/span>; <em>preparation<\/em> <span class=\"cooktime\"><span class=\"value-title\" title=\"PT10M\">10 minutes<\/span><\/span>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"photo wp-image-5621 size-full aligncenter\" title=\"Smoked salmon with mustard-dill sauce\" src=\"https:\/\/coquinaria.nl\/wp-content\/uploads\/gerooktezalm-2.png\" alt=\"Smoked salmon with mustard-dill sauce\" width=\"332\" height=\"274\" srcset=\"https:\/\/coquinaria.nl\/wp-content\/uploads\/gerooktezalm-2.png 332w, https:\/\/coquinaria.nl\/wp-content\/uploads\/gerooktezalm-2-300x248.png 300w\" sizes=\"auto, (max-width: 332px) 100vw, 332px\" \/>2 Tbsp <span class=\"ingredient\">mustard<\/span><br \/>\n2 Tbsp <span class=\"ingredient\">sugar<\/span><br \/>\n2 Tbsp white <span class=\"ingredient\">vinegar<\/span><br \/>\n6\u00bd Tbsp sunflower oil (or other neutral-tasting vegetable oil)<br \/>\n6\u00bd Tbsp <span class=\"ingredient\">sour cream<\/span><br \/>\n1 bunch chopped <span class=\"ingredient\">dill<\/span>groen<br \/>\nwhite pepper, freshly ground<br \/>\nsalt to taste<\/p>\n<h3>Preparation<\/h3>\n<p>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.<\/p>\n<h3>Serveren<\/h3>\n<p>Serve this sauce with <a href=\"https:\/\/coquinaria.nl\/en\/smoked-food\/#recept\">smoked fish<\/a>, or with\u00a0<em>gravad laks<\/em>.<\/p>\n<p style=\"text-align: right;\"><small><span class=\"fn\"><em>A recipe for mustard-dill sauce<\/em><\/span><br \/>\n\u00a9 Auteur <span class=\"author\">Christianne Muusers<\/span><\/small><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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 6\u00bd Tbsp sunflower oil (or other neutral-tasting vegetable oil) 6\u00bd&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/coquinaria.nl\/en\/mustard-dill-sauce\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":5621,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[98,196,84],"tags":[144,203,220],"class_list":{"0":"post-1681","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-modern-en","8":"category-sweden","9":"category-side-dish","10":"tag-sauce","11":"tag-mustard","12":"tag-dill","13":"entry"},"acf":[],"modified_by":"Christianne","jetpack_featured_media_url":"https:\/\/coquinaria.nl\/wp-content\/uploads\/gerooktezalm-2.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/posts\/1681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/comments?post=1681"}],"version-history":[{"count":1,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/posts\/1681\/revisions"}],"predecessor-version":[{"id":16002,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/posts\/1681\/revisions\/16002"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/media\/5621"}],"wp:attachment":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/media?parent=1681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/categories?post=1681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/tags?post=1681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}