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.
1 cup canola mayonnaise
5 tablespoons white wine vinegar
2 teaspoons prepared horseradish
1 teaspoon black pepper
3/8 teaspoon kosher salt
1/8 teaspoon paprika
Added sugars 0g
Calcium 0% DV
Potassium 0% DV
How to Make It
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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