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Hovmästarsås - Gravlaxsås (Gravlax Mustard)

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ScooterDC View Drop Down
Scullery Servant
Scullery Servant


Joined: 15 December 2014
Location: Washington, DC
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ScooterDC Quote  Post ReplyReply Direct Link To This Post Posted: 15 December 2014 at 09:16
I know this is late to the discussion, but I have made hovästarsås many times. This recipe is very close to one that is published in the Sturehof cook book. (Sturehof is long-time restaurant in Sturehof square and has many interesting stories -- like our Restaurant 21 in Manhattan.) They use only a teaspoon or two of sugar, and their recipe makes a larger quantity than this. They also add lemon zest, and here's how:

Chop lots of dill and put in a bowl. Add sugar and lemon zest, crush with a fork (my idea) and let the dill macerate. Add salt if you want, but I would wait at the end because the mustard might make it salty enough. The sugar will rupture the cells of the dill and release some liquid and flavor. Then add the other ingredients except the oil, and mix well. Then drizzle the oil while whisking. "Smaka av", which means roughly season to taste with pepper and additional salt, sugar, vinegar, etc. I add a little lemon juice before serving -- brightens it up a bit. By the way, I use distilled vinegar because the Sturehof recipe assumes you are using a Swedish white vinegar, which is very similar to our white vinegar. But you can't go wrong with other vinegars.

If you have an Ikea in your area be sure to stop in the food market and buy Swedish mustard. I like the Senap Grov, a glass jar of coarse mustard. You can also buy the large plastic squeeze bottles. But the jar version is more refined.

I made Gravlax for a pot luck yesterday, and it was all eaten. I always think people will avoid it, but it turns out to be a favorite, particularly when you make an effort to make traditional accompaniments (bread and mustard sauce).
Martin
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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 December 2014 at 09:49
Never too late, ScooterDC. We love it when old threads get renewed.

Welcome to our little corner of the culinary world. I hope you like it here. Don't hesitate to jump right in and join a discussion, or start a few of your own.

A good place to begin is the Member's Lounge forum, where you can tell us a little about yourself, you cooking interests, and so forth.
But we hae meat and we can eat
And sae the Lord be thanket
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 December 2014 at 20:01
Hi, Martin, and thank you very much for weighing in on this - as Brook said, we do enjoy it when "old topics" come up again. 

I really like your approach to this mustard, and will certainly keep this in mind when making this again as I am always striving to improve while "keeping it traditional." Thanks again for your contribution, and we hope to see more of you! Beer
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