This is an intensely flavored sauce with a robustness that is a good match for grated celery root, endives, watercress, as well as cold meats. It uses just a little fat and packs a great punch at a lower caloric cost.
- 1/3 cup low-fat mayonnaise (if mayo is a problem substitute 1/3 cup silken tofu
- 1/3 cup milk (dairy free or low fat work great)
- juice of 2 lemons
- 1/4 cup prepared white horseradish or 2 tablespoons wasabi diluted in a little cold water
- 1/4 cup Dijon style mustard
- salt and pepper to taste
- 1 tablespoon sugar
Whisk all ingredients together in a bowl. Thin with a little more milk if necessary to make a creamy sauce. Makes about 2 cups. Store refrigerated in a glass jar.