Mustard Dill Dressing

    15 mins

    This is an excellent dressing, for salads or for flavoring other recipes. It stores well. Marjoram, tarragon, basil, and/or black pepper may be added or substituted.

    5 people made this

    Makes: 16 servings

    • 120 ml prepared mustard
    • 120 ml white wine vinegar
    • 1 teaspoon dried thyme
    • 1 1/2 teaspoons dried dill weed
    • 235 ml olive oil
    • 2 tablespoons grated Parmesan cheese
    • 2 tablespoons nonfat evaporated milk

    Prep:15min  ›  Ready in:15min 

    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 in English (6)


    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.  -  17 Dec 2009  (Review from Allrecipes US | Canada)


    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)  -  02 Aug 2003  (Review from Allrecipes US | Canada)


    Something different, but not a keeper.  -  16 May 2005  (Review from Allrecipes US | Canada)