Mustard Yogurt Sauce
|Plain yogurt||8 Ounce (non fat)|
|Dijon mustard||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
Line a colander or sieve with a double layer of cheesecloth that has been rinsed our and squeezed dry, allow cheesecloth to extend over outside edges of colander.
Stir yogurt until smooth; pour into colander and fold edges of cheesecloth over to cover yogurt.
Place colander over a large bowl to drain, refrigerate 12 to 24 hours.
Remove yogurt from colander and discard liquid in bowl.
Combine strained yogurt, mustard, and Worcestershire sauce in a small bowl; stir well.