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.