Mustard Dill Dressing

Mustard Dill Dressing

5 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
OTUS.FLA
Recipe by  OTUS.FLA

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  1. In a medium bowl, combine the mustard, vinegar, thyme and dill. Let stand for 10 minutes.
  2. Add oil in a slow, steady stream, whisking constantly until thickened and smooth. Blend in Parmesan and milk.
  3. Transfer to a sterile jar with tight fitting lid and refrigerate until ready to use.

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Reviews (5)

Rate This Recipe
Jillian
11

Jillian

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.

KAREN35
9

KAREN35

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 dressing 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)

DC Girly Girl
8

DC Girly Girl

Something different, but not a keeper.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 0.8 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Light and Fresh Dressing

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Easy and Good Honey Mustard Salad Dressing