Tuesday, January 5, 2010

Gravlax's Mustardy Mates

I originally posted these two recipes in the comments section for the gravlax recipe. After I realized who unbelievably stupid it was to do this, I have re-posted them here for your enjoyment. They don't necessarily have to go on gravlax obviously. Let me know if you like them.

Mustard and Dill Cream Sauce:
1 cup creme fraiche*
4 tbls Dijon mustard
(Approx) 2 tbls finely chopped dill
1 Small pinch of salt
1 Small pinch of pepper

Preparation:
Mix together all ingredients until incorporated. Let stand for at least an hour and preferably overnight.

* You can substitute equal parts of cream and sour cream for the creme fraiche. Whisk them together and let the mixture sit out for at least 12 hours (no, it will not go bad and you will not get sick from eating it).

Mustard and Dill vinaigrette:
3 ounces of cider vinegar
9 ounces of olive oil
2 tbls Dijon Mustard
(Approx) 2 tbls finely chopped dill
1 pinch of salt
1 pinch of pepper

Preparation:
Start with the vinegar in a bowl. Slowly drizzle in the oil while whisking vigorously. After half of the oil is emulsified you can add the oil faster. After the oil and vinegar are incorporated, add the mustard, dill, salt, and pepper. Stir until thoroughly combined.

If its too bland for you, feel free to adjust any of the ingredients. You're the one who has to eat it, make sure you like it.

Cheers!

1 comment:

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