Ingredients
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3 tablespoons Dijon mustard
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1 tablespoon honey
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1 tablespoon cider vinegar
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2 tablespoons extra-virgin olive oil
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1 ½ tablespoons chopped fresh dill
Directions
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Combine mustard, honey and vinegar in a small bowl. Whisk in oil and stir in dill. Refrigerate until ready to use.
Frequently Asked Questions
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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 though it 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.
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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.
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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.
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Yes, you can use 1 1/2 teaspoons of dried dill as a substitute for the fresh dill in this recipe.
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Serve this sauce alongside a Cured or Smoked Salmon Appetizer Platter, drizzled on top of Smoked Salmon Stuffed Baked Potatoes and as a sauce for crab cakes or fish cakes. Spread it on sandwiches, add it to salads or use it as a dip for homemade fish sticks.
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Yes, you can! Refrigerate in an airtight container for up to three days.
Additional reporting by Carrie Myers and Jan Valdez
Nutrition Facts (per serving)
40 | Calories |
4g | Fat |
2g | Carbs |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size 1 tablespoon | |
Calories 40 | |
% Daily Value * | |
Total Carbohydrate 2g | 1% |
Total Sugars 2g | |
Added Sugars 2g | 4% |
Total Fat 4g | 4% |
Saturated Fat 1g | 3% |
Vitamin A 8IU | 0% |
Vitamin C 0mg | 0% |
Folate 0mcg | 0% |
Sodium 73mg | 3% |
Calcium 1mg | 0% |
Magnesium 0mg | 0% |
Potassium 4mg | 0% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.