Horseradish Wasabe Cream

This tangy yogurt sauce goes well on cold salads as well as hot grilled items such as tuna or chicken. Adjust the horseradish and wasabe to taste, but remember that the sauce is intended as an accent topping for your dish, not the leading role, so don't be shy about making it pop.

This could also be used as an aioli sauce for sandwiches or for dipping fried food such as calamari.

1 large clove garlic

palmful fresh parsley

2-3 tsp wasabe paste

1 heaping tsp prepared horseradish

1/3 cup Greek yogurt

2 Tbsp mayonaisse

2 Tbsp rice vinegar

Drop the clove of garlic into a small food processor. Mince. Then add the parsley and mince again. Now add the rest of the cream ingredients.

Process to a creamy consistency. Depending on the yogurt you use you may need to adjust the consistency to a just-pourable level - you can use milk, water or rice vinegar, to your taste!

Transfer to a small bowl.

Makes about 3/4 cup dressing.

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