A little horseradish gives a lot of zip to this tart cooked dressing. Cornstarch offers a convenient way to thicken this tangy blend without oil.

Update: First report in – this is good stuff according to the lady whose lunch box I helped pack this morning. (May 11, 2009)


1 tablespoon cornstarch
1/2 teaspoon ground mustard
1 cup cold water
1/4 cup vinegar
1/4 cup ketchup
1 garlic clove, minced
1/2 teaspoon paprika
1/2 teaspoon prepared horseradish
1/2 teaspoon Worcestershire sauce
Artificial sweetener equivalent to 2 teaspoons sugar, optional


In a saucepan, combine the cornstarch, mustard and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool completely. In a bowl, combine remaining ingredients. Whisk in cornstarch mixture. Store in refrigerator. Stir before serving. Yield: about 1 cup.

Update: You better double this recipe. It’s that good.