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My review
Mustard Dill Dressing
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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
15 m servings 129Original recipe yields 16 servings (2 cups)
- Adjust
- US
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Directions
{{model.addEditText}} Print- In a medium bowl, combine the mustard, vinegar, thyme and dill. Let stand for 10 minutes.
- 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.
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
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.
Most helpful critical review
5/16/2005
Something different, but not a keeper.
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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.
8/2/2003
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...
6/28/2010
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 ad...
4/23/2011
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 tast...