In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste. Refrigerate in a covered container. When ready to use, whisk again.

This recipe yields about 2 1/2 cups.

Comments: This is the dressing for my Greek Shrimp Salad (see recipe). But dont restrict it to just one dish. Its a wonderful herb-flavored dressing that also makes a great marinade.