Reviewed: May 11, 2012

I was not sure about adding brown sugar but in the end I added it and it turned out very nice. I read another view that said to add chives, which I did and that made it even better. Also, I did not have any cider vinegar so I used white vinegar.

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Reviewer:

CoffeeHeaven

Cooking Level: Intermediate

Living In: Fresno, California, USA

Reviewed: Mar. 12, 2012

Yum! I made this as is, with just a touch more mustard. Perfect!

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Reviewer:

birdette

Reviewed: Mar. 12, 2012

Not a big favorite. I like sour cream, plain and in dips and cooking. But it seemed too tart. The vinegar seemed to enhance the tangy aftertaste, which I didn't care for. On the other hand, I think some heat improved the taste, maybe that is what the mustard was for. I added curry, too (after tasting the original).

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Reviewer:

Marie

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Cooking Level: Expert

Reviewed: Nov. 14, 2011

Great base recipe. I added a bit more milk and vinegar to thin it out. I also added fresh cracked pepper, fresh chives and rosemary. I like anything that will get my 4 yr old to eat salad! Thanks.

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Reviewer:

gmama

Reviewed: Jul. 18, 2011

This is wonderful! I used on cucumber & green onion as a salad. I used white sugar & added more ground mustard for a more tangy taste with a bite I just love! Will definitely be making again & again for summer salads.

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Reviewer:

suzie

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: Jul. 15, 2011

This dressing is very easy to make and is fabulous. I added a little extra vinegar and brown sugar equally. I prefer a very strong taste. This is a keeper in my house! It completely renewed my love for salads. The hubby which is normally a ranch/blue cheese dressing guy enjoyed it also.

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Reviewer:

TEABEARY

Reviewed: Sep. 30, 2010

I'm giving this recipe three stars for it's potential to be a great dressing. If you add prepared mustard, honey, and double the brown sugar it makes a great sweet dressing. I didn't care for it as written.

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