Mustard Dill Dressing5 Reviews
- Prep: 15 min
- Ready In: 15 min
“This is an excellent dressing, for salads or n for flavoring other recipes. It stores well. Marjoram, tarragon, basil, and/or black pepper may be added or substituted.” - by OTUS.FLA
Original recipe yields 2 cups
- In a medium bowl, combine the mustard, vinegar, thyme and dill. Let stand for 10 minutes.
- Add oil in a slow, steady stream, whisking constantly until thickened and smooth. Blend in Parmesan and milk.
- Transfer to a sterile jar with tight fitting lid and refrigerate until ready to use.
Amount Per Serving (16 total)
- 129 cal
- 14 g
- 0.8 g
- < 1%
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"Overall, pretty good - I cut this down to 4 servings used dijon mustard and instead of nonfat evaporated milk I just used skim milk. I served it over grilled chicken and mixed greens...." See more"
"I thought this was a very good recipe, a nice change from the ranch dressing that I have been making lately. I have to change dressings every so often because my husband gets bored with the same dress..." See moreing all the time. I did change some things. I used balsamic vinegar and couldn't see opening a can of evaporated milk for just 2 tablespoons, so I used heavy cream (helps keep the carbs down since I used the balsamic vinegar)"
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