The ultimate dill and mustard sauce

Is anyone else obsessed with IKEA’s mustard and dill sauce?

I am totally obsessed with it and go through about a jar a month. Usually if someone I know goes near IKEA, I ask for a few jars of it but these days there is not much shopping so I finally caved and made my own. It isn’t and absolute exact match but it is pretty darn close and to be honest, super fresh and delicious. And just soooo simple! I make a batch every week these days . I have it on everything. The two best ways to use this sauce are spread over toasted sourdough, topped with brie, sliced ham and cucumber or served on the side of some roasted carrots. I can usually be found standing at the counter in the kitchen, dipping freshly roasted carrots into a ramekin of this dill sauce during my lunch break. And after I have just made this sauce, I can be found licking the spoon after I pop it into a jar and into the fridge. It is just so good!

I am a lover of dill, I think the more dill on everything the better. I probably add too much dill to this sauce so depending on your fancy you can add more or less dill than I do. This also goes for the Dijon mustard. I like a sharp bite from this sauce especially when served with ham.

For this recipe I use good dark honey from Corfu. My father brings me over a litre sized jar when he visits and it lasts me usually a year.


Like I said, this is based on IKEA’s mustard and dill sauce. Most people are in love with their classic Swedish meatballs (I love these too) but as it turns out, their mustard and dill sauce is just as popular it seems. Slather it on toast or serve with roasted vegetables or drizzled on salad, this sauce is delicious.

  • 3 tbsp of Dijon mustard
  • 1 tbsp of cider vinegar
  • 2 tbsp of good olive oil
  • 1 tbsp good honey
  • 10 g fresh dill (small handful)


If your honey is thick and not runny, put 1 tbsp into a heat proof bowl and microwave for 5 to 10 seconds to loosen. Because I start the year with a litre sized jar, my Greek honey crystallises a little towards the end of the year so I use the microwave or stove top to melt it slightly before mixing it into things.

To the honey, add 2 tbsp of the Dijon and the cider vinegar and whisk together. Depending on your love of mustard, start with 2 tbsp and you can add the extra tablespoon if you like it hotter.

Whisk the olive oil in.

Then finely chop the dill and add to the sauce and stir.

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