Creamy Dijon dressing from Joy of Cooking (75th Anniversary Edition 2006) (page 577) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • sturlington on March 11, 2015

    Yogurt and milk can be substituted for sour cream and buttermilk. This is a very light and refreshing dressing.

  • spharo00 on May 22, 2012

    This recipe is very similar to ranch dressing in my opinion. It is very creamy and has a bit of a tang from the buttermilk. I halved the recipe and used dried parsley and dried dill because I didn't have either of those fresh. I can only imagine how wonderful it would taste with all fresh herbs. Quick and easy, I will be making this regularly.

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