2 cups cold water
2 tbsp cornstarch
1/4 cup olive oil
1/4 cup white vinegar
1/4 cup plain low-fat yogurt
2 tsp yellow mustard
1 tsp horseradish
Whisk together water and cornstarch in a small
saucepan. Stir continously over a medium heat until the mixture comes to a boil. Continue stirring and boiling for 1-2 minutes or until the mixture is clear.
Pour mixture into a bowl and whisk the remaining ingredients, in order listed. Whisk.
Refrigerate in a tightly sealed container. Should keep about 2 weeks.
- This mayonnaise recipe has only 18 calories per tablespoon and no cholesterol. Yield is about 2 cups.