1/2 c. salad oil
1 egg yolk
2 tbsp. white wine vinegar
1 tbsp. sugar
1/2 tsp. salt
2 tbsp. dijon mustard
1/2 c. plain yogurt
1 tsp. dried dill weed

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 dill weed. Refrigerate 4 hours before serving. Store in an airtight container up to 1 week in refrigerator. Makes 1 cup.