Tangy, peppery, and creamy, this paler cousin of classic barbecue sauce is classically served with grilled chicken, but give it a try on burgers or as a dip for veggies. With barely 1/3 the fat of regular mayonnaise, canola mayo lightens up this versatile condiment; make a double batch and keep a stash in the fridge.

Ivy Odom
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

Yield:
Serves 16 (serving size: 1 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together canola mayonnaise, white wine vinegar, prepared horseradish, black pepper, kosher salt, and paprika in a medium bowl. Serve immediately, or store covered in refrigerator for up to 2 weeks.

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Nutrition Facts

38 calories; fat 4g; sodium 154mg.
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