Wajos Dill-Mustard Sauce. 27 percent mustard seeds, honey and dill, sweet and mild – the sauce for salmon, which also goes well with roasted vegetables and potato salad.

Wajos Dill-Mustard Sauce is a sweet mustard sauce made with 27 percent mustard seeds, sunflower oil, apple cider vinegar, 2.8 percent honey and 1.3 percent dill, 245 ml from Dohr on the Moselle. Not a hot mustard, not a cream sauce and not a ready-made sauce for heating, but a cold honey-mustard sauce with dill – sweet, mild, with grains. Contains honey, therefore unsuitable for vegans.

Dill-Mustard Sauce from Wajos solves the problem that every smoked salmon has on Sunday: the sauce to go with it is always what's missing. Horseradish is too hot, butter is not enough, and the little sachets in the salmon package are only enough for two slices. This bottle belongs in the fridge and is the answer for Gravlax, smoked salmon, matjes and fish cakes – a sweet mustard sauce with dill, just like the kind that accompanies gravlax in Scandinavia. And it can do more than just fish: roasted vegetables, potato salad, bratwurst, a slice of cream cheese bread.

Sweet and mild, with mustard seeds, honey and a green dill note

The sauce is light yellow, creamy and full of mustard seeds that crunch slightly when chewed. First comes the sweetness – sugar is the primary ingredient, with honey added – then the mustard: mild, rather nutty and rounded, like coarse mustard with a tamed bite. Apple cider vinegar provides a mild acidity, and dill adds the green, slightly anise-like note that belongs with fish. To be honest: 32 grams of sugar per 100 milliliters, this is a sweet sauce, and a tablespoon is the right dose. It contains natural flavoring, paprika concentrate for color and mustard as an allergen. Those expecting a savory, unsweetened sauce are better off with the Café de Paris Sauce with herbs and tarragon.

With salmon, over roasted vegetables, in potato salad and with bratwurst

Shake before use, then serve a tablespoon next to gravlax, smoked salmon, trout or matjes. That is the classic way, keeping the stove cold. Drizzled over roasted vegetables like carrots, parsnips and potatoes after cooking, it provides the sweet and savory touch that sets the tray apart from everyday fare. In potato salad, a spoonful replaces both mustard and sugar; mixed with yogurt, it makes a dip for veggie sticks and fish fingers; and with bratwurst or Leberkäse, it is the sweet mustard with dill. On bread with cream cheese and cucumber, a teaspoon is enough. It is not suitable for cooking – honey and mustard become bitter, and the dill disappears. Always use cold or add at the very end, and keep refrigerated once opened.

Our tip: Gravlax on boiled potatoes with the mustard sauce, accompanied by a salad with Lemon Infused Olive Oil – our Easter meal that is ready in twenty minutes.

A mustard sauce from Dohr on the Moselle

The sauce is produced by Wajos in Dohr near Cochem on the Moselle. The family business produces most of its approximately 900 items on-site and tests them in its own laboratory. Wajos stands for Walter Josef Oster from a winemaking family in Ediger-Eller with 15 generations of viticulture; Peter Oster and Ulf Schwichtenberg turned his liqueur manufactory from the 1980s into a brand with over 80 employees – and vinegar, such as the apple cider vinegar in this sauce, is part of the craft on the Moselle.

The sauce for fish lovers and for brunch with guests

The Dill-Mustard Sauce is the bottle for households where salmon is regularly on the table. It is also an essential part of an Easter brunch or Christmas breakfast with smoked salmon. 245 ml is enough for many Sundays; once opened, it stays good in the fridge for weeks. As a gift, it suits people who like fish, together with the Roasted Onion Seasoning Oil for potato salad; all sauces are on our Wajos page. It is not suitable for vegans due to the honey, and for those who only like their mustard hot.

Mustard seeds, honey and dill in a bottle – the sweet sauce from the Moselle that belongs with salmon and brings out the best in potato salad.