Mustard dill sauce
My breakfast brought me
back to the wonderful taste of Norway. Mustard sauce was one of my
favorite things to eat. I love the wonderful taste of dill, and mixed
with spicy mustard and some garlic and lemon juice. Well, it is all a
match made in heaven. I really can think of many uses for this sauce
too. I of course love on potatoes, but as a salad dressing or dip, or
as was suggested today potato salad and artichokes. The list can go on
and on. Honestly, making a double batch is recommended, and will stay
good for up to 5 days in the fridge, but honestly I could never see it
lasting that long.
Here are the ingredients:
1/4c spicy brown mustard
1/4c rice vinegar or apple cider vinegar
2T maple syrup
2 cloves garlic, peeled
2T lemon juice
2 tsp. mustard powder
2 tsp. dried dill or 2T fresh chopped dill (I used dry)
1/2 block (6oz.) firm silken tofu, you could replace with white beans but it will change the taste a bit.
1/2 tsp. black pepper
1/4c rice vinegar or apple cider vinegar
2T maple syrup
2 cloves garlic, peeled
2T lemon juice
2 tsp. mustard powder
2 tsp. dried dill or 2T fresh chopped dill (I used dry)
1/2 block (6oz.) firm silken tofu, you could replace with white beans but it will change the taste a bit.
1/2 tsp. black pepper
Place everything in a
blender and blend for 1 minute until smooth. You can serve right away,
or let it sit covered in the fridge for a few hours to really let the
flavors come together. Most of all, ENJOY!!
The taste is absolutely awesome. Just a bit too spicy for me, so i added the rest of the silken. Thanks again Michael for another great recipe.
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DeleteThis was awesome. Great on vegetables, potatoes, as a salad dressing. Really great flavor!
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