Creamy horseradish dressing from Joy of Cooking (75th Anniversary Edition 2006) (page 578) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

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

Accompaniments: Beef fondue; Broth fondue

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

  • spharo00 on January 27, 2013

    I used this as a dip for fried, pickled okra. This was a very thick and creamy dressing that was good as a dipping sauce. I used black pepper instead of white pepper since that is what I had on hand.

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