Creamy Horseradish Sauce

We grilled a London Broil for supper earlier this week and I found myself really wanting a good horseradish cream to go with it.  Buying it premade on the shelf means it is full of salt, sugar and other additives, so I decided that I could come up with something a little better than that.
In the past I have made my own using sour cream, which is something we are not keeping in our home any longer.  I did have some Chobani Greek fat-free yogurt on hand, so I thought it would be worth a shot.
Easy peasy, I whisked together 1/4 cup of Chobani Greek yogurt and 1 Tablespoon + 1 teaspoon of fresh ground horseradish.  (This is definitely more or less according to your taste; horseradish is very stout!)
I found this in the fresh seafood department at Ingles; sometimes it is found in the produce case.
It worked, and it was quite delicious on our grilled beef.
Later I was browsing online and found a chart with a few ways you can substitute Greek yogurt for healthier options with your meals.
I definitely think some of these are worth a try.
What healthy substitutions do you make in your kitchen?

3 thoughts on “Creamy Horseradish Sauce

  1. You are lucky to be able to get fresh horseradish! It is hard to get here. Love the idea of using the yoghurt. Have a great week!

  2. I often use yogurt for recipes calling for sour cream. I don't seem to notice the difference. (I'm not a fan of Greek yogurt, though.)

  3. We are horseradish sauce fans, here at StoneGable! It is certainly worth a try! It would be full of protein!!! Thanks for the great culinary tip! I hope you will stop by StoneGable and share your recipe with us at ON THE MENU MONDAY. Link goes up Sunday evening at 8:00.

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