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Horseradish-Mustard Sauce


A mix of three no-cook ingredients, this simple dipping sauce for our Fondue Bourguignonne can be made in advance.

  • Yield: Makes about 1 1/3 cups

Source: Martha Stewart Living, February 2006


  • 1 cup sour cream (8 ounces)
  • 6 tablespoons prepared horseradish
  • 1 1/2 tablespoons Dijon mustard
  • Coarse salt and freshly ground pepper


  1. Stir sour cream, horseradish, and mustard in a small bowl; season with salt and pepper.

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