Mock Dijonnaise Substitute

1. 1

   Place the cornstarch in a small saucepan, whisk in the cold water, and set the pan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Boil for 1 to 2 minutes or until the mixture is clear. Remove from the heat and transfer to a small bowl.

2. 2

   Whisk in the olive oil, vinegar, yogurt, mustard, and horseradish. Store tightly covered in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

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