Equipment
Medium mixing bowl
Whisk
Chef's knife
Cutting board
Ingredients
10 servings
Base
- 60 g dijon mustard, smooth
- 15 ml white wine vinegar
- 35 g granulated sugar
Emulsion & Aromatics
- 100 ml neutral oil
- 20 g fresh dill, finely chopped
- 2 g kosher salt
- 1 g white pepper, finely ground
Nutrition (per serving)
107
Calories
0g
Protein
4g
Carbs
10g
Fat
0g
Fiber
4g
Sugar
145mg
Sodium
Method
01
In a medium mixing bowl, combine the Dijon mustard, white wine vinegar, and granulated sugar.
02
Whisk the mixture vigorously until the sugar is completely dissolved and the mixture appears homogeneous.
2mLook for: No visible sugar granules remainingFeel: Smooth texture when rubbed between fingers
03
While whisking constantly, begin adding the neutral oil drop by drop. Once the mixture starts to thicken, pour the remaining oil in a very slow, steady stream until fully incorporated and the sauce is thick and creamy like mayonnaise.
3mLook for: Thick, opaque, and holds soft ribbons
04
Fold in the finely chopped fresh dill, kosher salt, and white pepper. Taste and adjust the seasoning if necessary.
05
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the dill to infuse into the oil.
30m
Chef's Notes
- White pepper is traditional in Scandinavian cooking and provides an earthy heat without the visual specks of black pepper.
- Do not use olive oil for this recipe; its distinct flavor is too overpowering and its chemical structure can turn bitter when whisked aggressively. Stick to neutral oils like canola or rapeseed.
- To maximize the dill flavor, chop the tender stems as well as the fronds. The stems contain an immense amount of essential oils and crunch.
- This sauce thickens further as it cools in the refrigerator due to the chill firming up the oil emulsion.
Storage
Refrigerator: 1 week — Store in an airtight container or glass jar.
