Try this Gravlaxsas (Mustard and Dill Sauce) recipe, or contribute your own.
Suggest a better descriptionIn a small deep bowl, mix the two mustards, sugar and vinegar to a paste. With a wire whisk, slowly beat in the oil until it forms a thick mayonnaise-like emulsion. Stir in the chopped dill. The sauce may be kept refrigerated in a tightly covered jar for several days, but will probably need to be shaken vigorously or beaten with a whisk to remix the ingredients before serving it again. Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .\\ichele Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 3 /4 cup | ||
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Calories: 291 | ||
Calories from Fat: 146 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 5.5mg | 0 % | |
Total Carbohydrate 37.7g | 11 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 37.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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