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Photo:Christine Ma
Christine Ma
Active Time:5 minsTotal Time:5 minsServings:8Yield:about 1/2 cupJump to Nutrition Facts
Active Time:5 minsTotal Time:5 minsServings:8Yield:about 1/2 cup
Active Time:5 mins
Active Time:
5 mins
Total Time:5 mins
Total Time:
Servings:8
Servings:
8
Yield:about 1/2 cup
Yield:
about 1/2 cup
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsDijon mustard1tablespoonhoney1tablespooncider vinegar2tablespoonsextra-virgin olive oil1 ½tablespoonschopped fresh dill
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsDijon mustard
1tablespoonhoney
1tablespooncider vinegar
2tablespoonsextra-virgin olive oil
1 ½tablespoonschopped fresh dill
Directions
Combine mustard, honey and vinegar in a small bowl. Whisk in oil and stir in dill. Refrigerate until ready to use.
Frequently Asked QuestionsHistorically, dill has been used for a variety of conditions, from bad breath and digestive issues to high cholesterol and high blood sugar. And while there is some evidence of its benefits for certain things, most of the studies have been done using a concentrated form of dill—so the jury is still out as far as its functional value.Considering the amount of dill you would typically eat in a meal—or as part of a dip—you’re not going to get a lot of vitamins and minerals from dill, even thoughit does contain tiny amounts of some, including vitamin C, manganese, calcium, folate and iron. Dill is extremely low in carbs, fat, sugars, sodium and protein—clocking in at zero for fat and sugars (and almost zero for protein). Like most plants, dill contains antioxidants known for their anti-inflammatory and detoxifying effects.Yes, the ingredients in this recipe are all soy-free. However, we always encourage you to read the labels on prepared foods (like mustard) to make sure there aren’t any allergens that may have been snuck in there.We use Dijon mustard in this recipe, which is made with ground brown mustard seeds, white wine and vinegar. It has a sharp, tangy flavor and a creamy texture. It gives this sauce a smooth consistency and its flavor balances well with the honey and cider vinegar. If you prefer the sauce to have a thicker consistency, you can use stone-ground mustard, which has a coarser texture from crushed mustard seeds with a slightly milder flavor.Yes, you can use 1 1/2 teaspoons of dried dill as a substitute for the fresh dill in this recipe.Serve this sauce alongside aCured or Smoked Salmon Appetizer Platter, drizzled on top ofSmoked Salmon Stuffed Baked Potatoesand as a sauce forcrab cakesorfish cakes. Spread it onsandwiches, add it tosaladsor use it as a dip for homemade fish sticks.Yes, you can! Refrigerate in an airtight container for up to three days.
Frequently Asked Questions
Historically, dill has been used for a variety of conditions, from bad breath and digestive issues to high cholesterol and high blood sugar. And while there is some evidence of its benefits for certain things, most of the studies have been done using a concentrated form of dill—so the jury is still out as far as its functional value.Considering the amount of dill you would typically eat in a meal—or as part of a dip—you’re not going to get a lot of vitamins and minerals from dill, even thoughit does contain tiny amounts of some, including vitamin C, manganese, calcium, folate and iron. Dill is extremely low in carbs, fat, sugars, sodium and protein—clocking in at zero for fat and sugars (and almost zero for protein). Like most plants, dill contains antioxidants known for their anti-inflammatory and detoxifying effects.
Historically, dill has been used for a variety of conditions, from bad breath and digestive issues to high cholesterol and high blood sugar. And while there is some evidence of its benefits for certain things, most of the studies have been done using a concentrated form of dill—so the jury is still out as far as its functional value.
Considering the amount of dill you would typically eat in a meal—or as part of a dip—you’re not going to get a lot of vitamins and minerals from dill, even thoughit does contain tiny amounts of some, including vitamin C, manganese, calcium, folate and iron. Dill is extremely low in carbs, fat, sugars, sodium and protein—clocking in at zero for fat and sugars (and almost zero for protein). Like most plants, dill contains antioxidants known for their anti-inflammatory and detoxifying effects.
Yes, the ingredients in this recipe are all soy-free. However, we always encourage you to read the labels on prepared foods (like mustard) to make sure there aren’t any allergens that may have been snuck in there.
We use Dijon mustard in this recipe, which is made with ground brown mustard seeds, white wine and vinegar. It has a sharp, tangy flavor and a creamy texture. It gives this sauce a smooth consistency and its flavor balances well with the honey and cider vinegar. If you prefer the sauce to have a thicker consistency, you can use stone-ground mustard, which has a coarser texture from crushed mustard seeds with a slightly milder flavor.
Yes, you can use 1 1/2 teaspoons of dried dill as a substitute for the fresh dill in this recipe.
Serve this sauce alongside aCured or Smoked Salmon Appetizer Platter, drizzled on top ofSmoked Salmon Stuffed Baked Potatoesand as a sauce forcrab cakesorfish cakes. Spread it onsandwiches, add it tosaladsor use it as a dip for homemade fish sticks.
Yes, you can! Refrigerate in an airtight container for up to three days.
Originally appeared: EatingWell Magazine, November/December 2013
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Nutrition Facts(per serving)40Calories4gFat2gCarbs
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
