Happy mother’s day to all the moms in the world 🙂
You know I eat my cured salmon as regularly as my adobo (sometimes, more when I eat my gravlax in multiple meals in a day). It was a few months ago that I tried a mustard sauce with it when we ate in Diamond Hotel. I was surprised to like it because, well, I am not a fan of mustard. But after being a bit sad over my gravlax, I decided to amp it up with a mustard and dill sauce. Besides, I have dill at home, which is surprising 🙂
I bought some spicy brown mustard and ended up using this recipe of Nigella Lawson (fan here!!!) to make my own sauce. But of course, I just used it as a guide 😛 And there is an error of using 12 teaspoons of salt, so please take note of that as well.
With the addition of the oil, I realized that this was an emulsion. But I wasn’t really looking for a mayo consistency. Just a spreadable sauce. To put on top of my salmon. The directions were easy and I took it to taste.
The next morning, I ate it with some of the sliced salmon. Honestly, it made me miss the flavor of the salmon. A bit overpowering for me honestly. And I think I may need to adjust with an addition of more sugar (WHICH CANCELS OUT THE ZERO CALORIE MUSTARD!!!). I honestly think I am better off without the sauce. Flavor wise, I like it better plain, the same way I eat steak as well. Calorie wise, I don’t need the extra sugar.
2 heaping tablespoons of mustard
1 heaping tablespoon of sugar
1 teaspoon of lemon juice
4 to 6 tablespoons of olive oil
handful of chopped dill
pinch of salt
pinch of pepper
Mix all of the ingredients together, except for the oil. Add the oil last, and slowly, a tablespoon at a time, to prevent it from separating. I like this better chilled. Serve withe salmon.