Hovmestersaus, mustard sauce or gravlax sauce can be bought ready-made in the store, but the homemade one tastes of course best.
2 egg yolks
2 tablespoons dijon mustard
1 tablespoon white wine vinegar
1 small tablespoon of honey
1 ½ dl sunflower oil - or other good neutral oil
Salt and pepper
1 dl finely chopped dill
Whisk together white wine vinegar, Dijon mustard, honey, pepper and egg yolks. Whisk in sunflower oil in a thin stream. Add finely chopped dill. The sauce is stable in the fridge for a week.