Mustard Dill Dressing

Rating: 3.86 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
16
Yield:
2 cups
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, combine the mustard, vinegar, thyme and dill. Let stand for 10 minutes.

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  • 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 Facts

Per Serving:
129 calories; protein 0.8g; carbohydrates 0.8g; fat 14g; cholesterol 0.6mg; sodium 101.8mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Jillian
Rating: 4 stars
12/17/2009
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. Read More
Helpful
(12)

Most helpful critical review

DC Girly Girl
Rating: 3 stars
05/16/2005
Something different but not a keeper. Read More
Helpful
(8)
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jillian
Rating: 4 stars
12/17/2009
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. Read More
Helpful
(12)
KAREN35
Rating: 4 stars
08/05/2003
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) Read More
Helpful
(9)
DC Girly Girl
Rating: 3 stars
05/16/2005
Something different but not a keeper. Read More
Helpful
(8)
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gapch1026
Rating: 4 stars
06/29/2010
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. Read More
Helpful
(3)
DECAR48
Rating: 4 stars
04/23/2011
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! Read More
Helpful
(2)
Bonnie
Rating: 3 stars
06/12/2015
Too much vinegar! Read More
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J.I. M.
Rating: 5 stars
06/02/2021
This dressing is very good and went well with my green salad. I usually don't like a strong mustard flavor but with the fresh dill from the garden it was delicious. Thanks Odus.Fla Read More
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