A simple sauce with a nice horseradish bite. Try it with Empire Chicken
Tenders, grilled chicken or fish like salmon or halibut, or corn and
chicken Croquettes. Keeps for one week, refrigerated.
ingredients
2 tablespoons Dijon mustard
½ cup prepared white (beetless) horseradish
½ cup light or reduced-fat mayonnaise
2 tablespoons snipped chives, dill, or tarragon
Juice of 1 lemon
Salt and freshly ground black pepper
directions
In a food processor, combine the mustard, horseradish, mayonnaise, chives, and lemon and process until smooth. Alternatively, whisk the ingredients in a bowl.
Season to taste with the salt and pepper. Serve at room temperature or chilled.
This simple sauce makes a great dip for crudites of all kinds. You can also
use it with Empire Chicken Tenders, poached chicken or as a dressing for
chicken salad. It will keep, refrigerated, for about two weeks.
ingredients
2 heaping tablespoons grainy mustard
1 tablespoon Dijon mustard
½ cup light mayonnaise
¼ cup chopped fresh dill
1 teaspoon lemon fresh juice
directions
In a small bowl, combine the mustards, mayonnaise, dill, and lemon juice.