Mustard Dill Dressing Recipe -
Mustard Dill Dressing Recipe
  • READY IN 15 mins

Mustard Dill Dressing

Recipe by  

"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 Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    15 mins

    15 mins


  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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
May 16, 2005

Something different, but not a keeper.


6 Ratings

Aug 05, 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 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)

Jun 29, 2010

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 add the milk - without it the dressing was a little too sharp with strong vinegar taste, but I'm not rating the recipe lower since that was my fault.

Apr 23, 2011

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 taste. Added more cheese though because it was too soupy for dipping. I'd make again to use as a dip!

Jun 12, 2015

Too much vinegar!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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