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