Not a fan of cranberry sauce? A perky horseradish-mustard cream sauce that whips up quickly offers your guests a completely different flavor option at the holiday table.
- 1 teaspoon wasabi mustard powder, or to taste
- About 1 teaspoon cold water
- 1 tablespoon Dijon mustard
- 8-ounce tub dairy sour cream
Blend the wasabi powder with just enough water to make a paste and let stand for 5 minutes. Stir the wasabi and mustard into the sour cream. Taste, and add more wasabi paste or mustard if needed. Transfer to a serving bowl.
Nutrition Analysis (per 2-tablespoon serving): 60 cal, 6 g fat, 15 mg chol, 70 mg sodium, 1 g carbs, 0 g fiber, 1 g sugar, 1 g protein.
The author of more than a dozen cookbooks, Gluten-Free Living Food Editor Jacqueline Mallorca has written titles including The Wheat-Free Cook and Gluten-Free Italian.