22 Dec 2016

Two Mustard Sauces for Gravlax


Gravlax is a very very traditional part of Finnish Christmas table. If I'd have to choose only one Christmas food, I'd have gravlax (with or even without mustard sauce). I'll give here two recipes for the mustard sauce. The first one is a simplified version, which requires only two ingredients: white glögg and Dijon mustard and the latter one is the real one, "Butler's sauce" as it's called. The taste of the both sauces is sweet, hot and acidic at the same time. This post combines my "New and old Christmas table favorites".

[I just love Christmas and its preparations, the festivity and the feel of waiting. How early do you begin to plan your Christmas menu? This post is a part of the series which present my additions to the traditions of Christmas table: New but firm Christmas table favorites.].  

Glögg-mustard sauce


200 ml Valio's white glögg (if you are planning on substituting for it, it's non-alcoholic, quite sweet and a little spicy drink)
3-4 Tbsp Dijon mustard

Boil glögg down for a few minutes until it thickens a bit. Add the mustard and stir until even while heating it up. Pour to a sauce jug and let cool down. Serve with gravlax and chopped dill.

(Adapted from Valio.)

And then the proper version (if you can't get Valio's white glögg, for instance):

"Hovmästar's" sauce aka Butler's sauce


75 ml mustard
2 Tbsp white wine vinegar
3 Tbsp sugar
1/2 tsp salt
white pepper
200 ml canola oil
100 ml fresh dill, chopped

Mix mustard, vinegar, sugar, salt and white pepper. Let a trickle of oil fall into the sauce while stirring vigorously. Add the dill. Keeps about two weeks in fridge.

Glögi-sinappikastike


2 dl vaaleaa glögiä (Valio, en tiedä, miten muut sopivat maullisesti tähän)
3-4 rkl Dijon-sinappia

Keitä glögiä kasaan muutama minuutti, kunnes se hieman paksuuntuu. Lisää sinappi ja sekoita samalla lämmittäen, kunnes kstike on tasaista. Kaada kastikeastiaan ja annan jäähtyä. Tarjoa graavilohen seurana tillin kanssa.

Hovimestarinkastike


0,75 dl sinappia
2 rkl valkoviinietikkaa
3 rkl sokeria
1/2 tl suolaa
valkopippuria
2 dl rypsiöljyä
1 dl tuoretta tilliä, silputtuna

Sekoita sinappi, etikka, sokeri, suola ja pippuri. Lisää öljy ohuena nauhana voimakkaasti sekoittaen. Mausta tillillä. Säilyy jääkaapissa noin 2 viikkoa.

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