Mustard Dill Dressing

Mustard Dill Dressing

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

15 m servings 129 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  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.

Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

Something different, but not a keeper.

Most helpful
Most positive
Least positive
Newest

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.

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...

Something different, but not a keeper.

Tasty dressing for a leaf lettuce salad with garden fresh cucumber and tomato. I added a small amount of honey to the dressing and used fresh dill from my herb garden, lots of it. Forgot to ad...

We liked this better for dipping pretzels than a salad dressing, but that might have been my fault. I used nonfat dry milk instead of evaporated, so it might have been a slightly different tast...

Too much vinegar!

Other stories that may interest you