Smooth Italian Cream Sauce

1 cup light Italian dressing

3 tablespoons lemon juice, fresh

3 tablespoons white wine

3 egg yolks, beaten

1/2 teaspoon dill weed

In a saucepan, combine dressing, lemon juice, wine, egg yolks, and dill weed.

Cook over low heat, stirring constantly until mixture starts to boil. Remove from heat and serve hot or store in refrigerator in a sealed container. Can be served as a hot or cold sauce over meats, salads, pastas, or vegetables.

(For thicker sauce, turn off heat and combine 1/2 teaspoon cornstarch with 1 tablespoon water. Mix well and gradually stir into sauce.)

Makes 1 Cup

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