• 1/4 cup minced fresh dill or, if you must, 2 TBS dry
• 4 1/2 tsp red wine vinegar
• 1 hard boiled egg yolk
• 1 tps sugar
• 1 tps Dijon mustard
• 1/2 cup sour cream
• Salt and ground pepper to taste
• Fresh lemon juice to taste (I use the lemon in place of salt-it thrills the same set of taste buds)

1. Combine all ingredients in a food processor. Taste and adjust seasonings.
2. This can be prepared up to four days in advance if refrigerated.
3. This is a terrific sauce on baked potatoes. lucas hess

I've used this sauce in several different ways. With vegetables both cooked and raw and as a dip for chicken and shrimp. I found it in Hors D'Oeuvres by Michele Braden and give her a big electronic hug for it. This can be prepared up to four days in advance if refrigerated. This is a terrific sauce on baked potatoes. lucas hess