A fantastic sauce for grilled fish, especially halibut steaks, but also good
on chicken or pork roast
¾ cup Plain Mountain High Yoghurt
3 tablespoons Dijon mustard
1 tablespoon white wine
4 teaspoons drained capers
1 teaspoon sugar
Salt and pepper
In a small glass or ceramic bowl, gently stir together yoghurt, mustard, wine, capers, and sugar. Season with salt and pepper to taste. Serve immediately.
¾ cup Plain Mountain High Yoghurt
