Best 2 Mustard Dill Dressing Recipes

Indulge in a culinary symphony with our delectable Mustard-Dill Dressing, an exquisite blend of flavors that will elevate any salad, sandwich, or grilled protein. This versatile dressing seamlessly harmonizes the tangy zip of mustard with the refreshing essence of dill, resulting in a taste experience that is both bold and invigorating. As you venture through our article, you'll discover not just one, but three enticing variations of this dressing, each boasting its own unique twist to tantalize your taste buds. From the classic Mustard-Dill Dressing to the creamy and flavorful Avocado Mustard-Dill Dressing, to the tangy and spicy Honey Mustard-Dill Dressing, there's a perfect match for every palate and culinary preference. Get ready to embark on a culinary journey that will transform your meals into masterpieces.

Here are our top 2 tried and tested recipes!

MARINATED VEGETABLES WITH MUSTARD DILL DRESSING

Marinated Vegetables with Mustard Dill Dressing image

Categories Salad Mustard Low Cal Green Bean Beet Carrot Dill Gourmet

Yield Serves 12

Number Of Ingredients 18

Ingredients

For marinade
2/3 cup white-wine vinegar
2/3 cup water
1 1/2 tablespoons sugar
2 teaspoons dill seed
2 garlic cloves, forced through a garlic press
1 teaspoon salt
2 pounds beets, scrubbed and trimmed, leaving about 1 inch of stems attached
2 pounds carrots, cut crosswise into 3 sections and each section quartered lengthwise
2 pounds green beans, cut into 1 1/2-inch pieces
For dressing
3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon water
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup olive oil
3 tablespoons finely chopped fresh dill

Steps:

Make marinade:
In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.
Preheat oven to 400°F.
Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling salted water cook carrots until crisp-tender, 6 to 7 minutes, and transfer with a slotted spoon to a bowl.
Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.
In a saucepan of boiling carrot-cooking water cook beans until crisp- tender, 5 to 6 minutes, and drain in a colander. Rinse beans well under cold water and pat dry between paper towels. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
Make dressing:
In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.
Just before serving, toss beans in a bowl with 2 tablespoons dressing and drain beets and carrots. Arrange vegetables decoratively on a platter and drizzle with remaining dressing.

MUSTARD DILL DRESSING

Mustard Dill Dressing image

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.

Provided by OTUS.FLA

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 15m

Yield 16

Number Of Ingredients 7

Ingredients

½ cup prepared mustard
½ cup white wine vinegar
1 teaspoon dried thyme
1 ½ teaspoons dried dill weed
1 cup olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons nonfat evaporated milk

Steps:

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.

Nutrition Facts : Calories 129.4 calories, Carbohydrate 0.8 g, Cholesterol 0.6 mg, Fat 14 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 101.8 mg, Sugar 0.3 g

Tips:

Fresh herbs are always best, but dried herbs can be used in a pinch. If using dried herbs, use about 1/3 of the amount of fresh herbs called for in the recipe.
Use a good quality mustard. Dijon mustard is a classic choice, but you can also use whole grain mustard, brown mustard, or horseradish mustard. Avoid using yellow mustard, as it is too sweet for this dressing.
Use a light oil, such as olive oil or grapeseed oil. Avoid using heavy oils, such as canola oil or vegetable oil, as they can make the dressing too greasy.
Season the dressing to taste. A little bit of salt and pepper goes a long way. You can also add a pinch of sugar or honey to balance out the acidity of the mustard.
Store the dressing in a jar or container in the refrigerator for up to 2 weeks.

Conclusion:

Mustard dill dressing is a versatile condiment that can be used on a variety of dishes. It is especially good on salads, grilled chicken, and fish. It can also be used as a dipping sauce for vegetables or chips. With its bright, tangy flavor, mustard dill dressing is sure to please everyone at your table.