Horseradish \"cream\"
1 1/4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Non-fat yogurt |
| 1 | tablespoon | Prepared white horseradish |
| 1 | Garlic clove(s) minced (1 tsp) | |
| 1 | Shallot, minced | |
| 1 | tablespoon | Chives, minced |
| 1 | teaspoon | Dijon mustard |
| 1 | teaspoon | Lemon juice |
| Salt and pepper | ||
Directions
Drain the yogurt for 2 hours. Gently stir the remaining ingredients into the yogurt. Correct the seasoning, adding salt and horseradish to taste. The sauce should be very spicy.
Makes a great accompaniment for smoked fish, boiling shrimp, any sort of raw or cooked seafood, steaks, and roast beef.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 183 Submitted By DIANE LAZARUS On 10-26-95
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