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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.
- 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
- 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.
Makes about 1½ cups
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.
- 2 heaping tablespoons grainy mustard
- 1 tablespoon Dijon mustard
- ½ cup light mayonnaise
- ¼ cup chopped fresh dill
- 1 teaspoon lemon fresh juice
- In a small bowl, combine the mustards, mayonnaise, dill, and lemon juice.
- Stir to blend well.
- Serve chilled.
Makes about ¾ cups
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