Yield: 1 Servings
|1 cup||Cold water|
|2 tablespoons||Olive oil|
|2 tablespoons||White vinegar|
|2 tablespoons||Plain low-fat yoghurt|
|1 teaspoon||Prepared yellow mustard|
|½ teaspoon||Prepared horseradish|
from:Reader's Digest Great recipes for good health If you wish, add a tablespoon of low-sodium ketchup and a dash of hot sauce.
Place the cornstarch in a small saucepan, whisk in the cold water, and set the pan over medium heat. Cook stirring constantly, until the mixture comes to a boil. Boil for 1-2 minutes or until the mixture is clear. Remove >From the heat and transfer to a small bowl. whisk in the olive oil, vinegar, yoghurt, mustard and horseradish. Store tightly covered in the refridgerator for up to 2 weeks. Makes 1 cup. Calories one tablespoon = 18 sodium 5mg fat 2g
Posted to Recipe Archive - 01 Dec 96 submitted by: LeiG@...
Date: Sun, 1 Dec 96 0:29:47 EST