3 tbsp. butter
3 tbsp. flour
Dash of white pepper
1 c. milk
2 tsp. dill weed
1 tsp. fresh parsley, chopped
1 tsp. lemon juice
1/2 tsp. Dijon mustard

Place butter in 4 cup Pyrex cup. Microwave 1 minute, then stir in flour - 1 tablespoon at a time to make roux. Microwave 30 seconds longer until bubbly. Stir in salt and pepper. Gradually add milk. Blend well. Microwave 3 to 3 1/2 minutes, stirring every minute until sauce is thick and smooth. Add dill weed, lemon juice and mustard. Stir well to blend. Serve hot over cooked vegetables or fish.