Cuisine / Recipe


[Swedish mustard sauce for gravlax cured salmon]


Hovmästarsås is a sweet and tangy mustard sauce served with cured salmon. I like to use a combination of three different mustards: Dijon, Swedish sweet and strong, and a coarse mustard from Skåne; however you could easily just use 100g of Dijon mustard if that's all that's available to you. You might need to add a touch more sugar to balance it out.
Author: Fanny Zanotti
Prep Time10 minutes
Total Time10 minutes


  • 40 g Dijon mustard
  • 30 g sweet mustard
  • 30 g coarse mustard
  • 40 g dark brown sugar
  • 40 mL white wine vinegar
  • 200 mL neutral oil
  • salt
  • black pepper freshly ground
  • 30 g dill thinly chopped


  • Place all of the ingredients, except for the dill, in a jug.
  • Mix using smooth and emulsified using a hand-blender.
  • Add more salt, pepper, sugar or vinegar to taste.
  • Add the chopped dill.
  • This sauce will keep in the fridge for up to a month.

1 Comment

  • La Alacena de Francis - Review - Malaga, Spain
    February 25, 2024 at 10:03 AM

    […] a small bite of marinated salmon on bread. On top of the salmon was, surprsingly, a Swedish sauce, hovmästarsås, of dill and mustard. This little dish was delightful, with the sauce standing out as tangy and […]


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