Pass this mustard sauce at the table to top your pot roast. Spread it on bread and add leftover meat for a sandwich the next day. Substitute horseradish for mustard, if you prefer. Source: EatingWell Magazine, March/April 2010

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Combine mayonnaise, yogurt, mustard and pepper in a small bowl.



Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

24 calories; 1.4 g total fat; 0.2 g saturated fat; 2 mg cholesterol; 106 mg sodium. 15 mg potassium; 1.7 g carbohydrates; 1 g sugar; 0.3 g protein; 15 IU vitamin a iu; 1 mcg folate; 11 mg calcium; 1 mg magnesium;