1/2 c. white wine
1/4 c. beef gravy
1 lb. butter
Juice of 1 lemon

Mix wine and gravy together in saucepan. Over moderate heat, reduce down to a pliable, workable syrup. Divide butter into 8 segments. Remove pan from heat. With a wire whisk, mix in chunks of butter, constantly moving butter around. (Caution: Sauce may break down if gravy base or saucepan are exceedingly hot. The creamier the butter, the better the appearance will be.) Whisk in lemon juice. Serve over any fish, chicken, or veal. For fish, we suggest sprinkling ground dill weed on butter.