4 tsp. minced or chopped shallots
1 tbsp. fresh dill or 1/2 tsp. dried dillweed
4 tsp. lemon juice
6 tbsp. butter, salted

Gently simmer shallots and dill in the lemon juice until juice is almost evaporated and cool. Whip butter to a light and fluffy state. Fold in the dill and shallot mix. Serve with baked or broiled fish or plain potatoes. Makes 1/2 cup.