Mustard And Dill Dressing

1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons polyunsaturated vegetable oil
4 tablespoons plain low-fat yogurt
juice of 1/2 lemon
2 tablespoons chopped dill

Put the mustard into a bowl and stir in the oil, drop by drop. When the mustard and oil have blended together smoothly, stir in the yogurt. Add lemon juice to taste and stir in the chopped dill. If at any stage the sauce separates, put it in a blender to emulsify.

MAKES 150 ml/1/4 pint