Mustard And Dill Vinaigrette Recipes

HONEY MUSTARD DILL VINAIGRETTE

Steps:

• 1. Combine all ingredients in a mixing bowl and whisk thoroughly. Pour into glass carafe. Serve as needed over mix field greens.
• 2. If you prefer your oil emulsified, place all ingredients in blender and blend for one minute.

DILL MUSTARD

Steps:

• In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator.

DILL VINAIGRETTE

Steps:

• Step 1: Peel 1 cucumber. Halve it the long way. Use a small spoon to scrape out seeds; discard seeds. Chop cucumber into chunks.
• Step 2: Pile 1/2 cup shallots, 1/2 cup fresh dill, 1/4 cup honey mustard, 2 tablespoons white wine vinegar, 2 tablespoons sugar, 1 clove chopped garlic and 1/4 teaspoon salt into the blender or food processor. Pulse a few times. Swirl smooth. With machine running, slowly pour in 1/2 cup oliv oil and 1/2 cup canola oil until vinaigrette is thickened and glossy.
• Step 3: Nice over a simple salad of sliced Boston lettuce, chopped tomato, cucumber and avocado. OK, maybe some crumbled bacon too.
• Step 4: Pour into a glass jar. Seal and chill.

GREEK ORZO SALAD WITH MUSTARD-DILL VINAIGRETTE

Steps:

• Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
• While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
• Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.

DILL VINAIGRETTE

Steps:

• In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.

MALAGUENA LEMON AND DILL VINAIGRETTE

Steps:

• Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into the vinegar mixture. Slowly stream olive oil into the mixture while whisking continuously; keep beating until the dressing is creamy and smooth. Season with salt and pepper.

HONEY-LIME VINAIGRETTE

Steps:

• Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.