Dijon Mustard Sauce with Dill
I love the fresh acidity that a mustard vinaigrette adds to a bowl of tender salad greens. Toss steamed new potatoes in that mustardy concoction and you’re not far from the warm potato salad I make that was inspired by Julia Child. Don’t even get me started talking about the combination of tender spring asparagus and hard-boiled eggs drizzled with Dijon vinaigrette. Yum.
It’s true that a Dijon vinaigrette isn’t difficult to make, but I have broken one on more than one occasion. It’s frustrating and usually leaves me with a meal that is ready to serve and a dressing that I need to try to fix or make all over again.
Yes, I know that I could easily make the vinaigrette first, but I almost never do. I tend to make the dressing as the meal is cooking, in a moment when it doesn’t need my full attention. It’s just the way dinner prep usually shapes up here at the farmhouse after a busy day.
I found myself making salmon for dinner one night a few months ago and wanted to add a bit of acidity to our plates. I had a crock of Dijon mustard on the counter in front of me and an idea that I could probably make a Dijon sauce that would deliver the flavor I wanted in a foolproof (or me proof) way.
The quick sauce I mixed together was delicious. It added the flavor I was hoping for and didn’t add a bit of stress to dinner prep. With every bite, I was thinking of other plates I could add this sauce to.
Unlike a vinaigrette, this sauce is very simple to create and unlikely to break. It’s more mustard than oil, so it doesn’t require you to drizzle and whisk at just the right tempo in order to emulsify and come together correctly. While it isn’t a traditional vinaigrette, it does have the same perky acidity of a vinaigrette. Because it is a little thicker, it tends to cling where you spoon it on rather than collecting on the bottom of your plate.
I like to serve this sauce with seared salmon, chicken, or a mound of steamed fingerling potatoes or spring asparagus. It’s a delicious sauce served on the side with pork tenderloin or brisket. It can be used as a condiment for sandwiches made with those leftovers the next day. Spread it on a toasted English muffin or bread and top with a bit of cheese and a sunny side up egg and you’re in for a real treat.
I keep this Pommery Meaux Coarse Ground Dijon Mustard in our Pantry. It’s my favorite Dijon and perfectly suited for using in this recipe or in Warm Dijon Potato Salad.
You can substitute your favorite coarse ground Dijon mustard in any of our recipes. Use what you like and what you have on hand.
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Dijon Mustard Sauce with Dill
Ingredients
- 2 tablespoons tablespoons Dijon mustard
- 1 teaspoon coarse mustard
- 1 teaspoon white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh dill, chopped (or 1/2 teaspoon dried dill)
- Salt and pepper
Instructions
- In a small bowl, combine the mustards and vinegar. Drizzle in the olive oil while stirring. Continue to stir until the ingredients are well combined and smooth.
- Stir in the dill. Taste and season as needed with salt and pepper. If you prefer a slightly thinner sauce, add a tablespoon or two of broth or stock and stir until you achieve your desired consistency.
- Spoon the sauce over cooked salmon, chicken, or warm fingerling potatoes. Serve on the side if desired and save leftovers to use as a tangy condiment for sandwiches.