1 c. salad oil
1/2 c. freshly squeezed lemon juice
1/2 c. cultured buttermilk
2 lg. cloves garlic, pressed
2 tsp. dried dill weed
1 tsp. each salt, pepper, and sugar

Put all ingredients in a jar with a tight fitting lid; shake well. Always shake well before using and keep refrigerated. This will keep 1-2 weeks. Makes about 2 cups.