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.

Patsy Jamieson
Source: EatingWell Magazine, March/April 2010

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Recipe Summary

total:
5 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

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

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Tips

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

Nutrition Facts

24 calories; protein 0.3g 1% DV; carbohydrates 1.7g 1% DV; exchange other carbs; dietary fiberg; sugars 0.6g; fat 1.4g 2% DV; saturated fat 0.2g 1% DV; cholesterol 1.8mg 1% DV; vitamin a iu 15.1IU; vitamin c 0.1mg; folate 1mcg; calcium 11.4mg 1% DV; ironmg; magnesium 1.1mg; potassium 15.1mg; sodium 105.8mg 4% DV; thiaminmg.