Billed Yogurt Sauce
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Dijon-style mustard||2 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Dried dillweed||1 Teaspoon|
In a blender, combine oil, egg yolk, vinegar, sugar, salt and mustard.
Process until smooth and thickened.
Pour sauce into a bowl.
Stir in yogurt and dillweed.
Refrigerate 4 hours before serving.
Store in an airtight container in refrigerator up to 1 week.