Practically ubiquitous in Sweden and wonderful with cold vegetables, gravlax, cold meats, and sandwiches. You can leave it fairly thick and use it as a dip or thin it as much as you like to make it a little more saucy or even as thin as a salad dressing.
Recipe information
Yield
makes about 1 cup
Ingredients
1/4 cup strong mustard, like English or Dijon, or to taste
1 tablespoon sugar
Salt and black pepper to taste
1/2 cup mayonnaise, preferably homemade (page 602)
2 tablespoons snipped fresh dill
Extra virgin olive oil or heavy cream as needed
Preparation
Step 1
Put the mustard, sugar, salt, pepper, mayonnaise, and dill in a bowl and beat to blend.
Step 2
Add the oil or cream as needed to reach the desired consistency. Taste and adjust the seasoning and serve or cover and refrigerate for up to a day.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
