Instructions: If you wish, add a tablespoon of low-sodium ketchup and a dash of hot sauce.

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 1-2 minutes or until the mixture is clear. Remove

the heat and transfer to a small bowl. whisk in the olive oil, vinegar, yoghurt, mustard and horseradish. Store tightly covered in the refridgerator for up to 2 weeks.

Makes 1 cup. Calories one tablespoon = 18

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