Mustard Dill Dressing

5 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

Ingredients

1/2 cup prepared mustard
1/2 cup white wine vinegar
1 teaspoon dried thyme
1 1/2 teaspoons dried dill weed
1 cup olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons nonfat evaporated milk

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Metric US

Original recipe yields 2 cups

Directions

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.

Nutrition

Amount Per Serving (16 total)

Calories
129 cal
6%

Fat
14 g
22%

Carbs
0.8 g
< 1%

Based on a 2,000 calorie diet

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Reviews (5)

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Jillian

Dec. 17, 2009

"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"

KAREN35

Aug. 5, 2003

"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)"