|Cold water||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|White vinegar||2 Tablespoon|
|Low fat plain yogurt||2 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Prepared horseradish||1⁄2 Teaspoon|
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 to 2 minutes or until the mixture is clear.
Remove from the heat and transfer to a small bowl.
Whisk in the olive oil, vinegar, yogurt, mustard, and horseradish.
Store tightly covered in the refrigerator for up to 2 weeks.