Ingredients for Mock Dijonnaise Substitute
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/4 cup olive oil
- White Vinegar
- Plain Low Fat Yogurt
- Dijon Mustard
- Prepared Horseradish
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How to Make Mock Dijonnaise Substitute
- In a small saucepan, whisk together the cornstarch and cold water until smooth.
- Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens (about 1-2 minutes).
- Continue to whisk for 1 minute more, ensuring the mixture is clear and free of lumps.
- Remove from heat and immediately transfer the mixture to a small bowl. Let it cool slightly.
- Whisk in the olive oil in a slow, steady stream, ensuring a smooth emulsion forms.
- Stir in the vinegar, yogurt, Dijon mustard, and horseradish. Whisk until completely combined and creamy.
- Taste and adjust seasoning as needed (add more vinegar for tang, mustard for sharpness, or horseradish for heat).
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The flavor will deepen overnight. Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
2g
Fat
5g
Carbs
0g
