1/3 stick butter
Juice of 1 lemon
4 oz. whipping cream (warm)
1/4 tsp. dill weed
2 tsp. sugar
2 oz. cold water
1 tsp. cornstarch
1 1/2 tbsp. cognac
1 tbsp. fresh parsley

Melt butter in a small saucepan over medium heat. Add parsley, lemon juice and sugar. Cook for 30 seconds. Add dill weed, whipping cream and cognac. Stir and cook one minute.

Combine cold water and cornstarch in a small cup, stirring until mixture is smooth.

Gradually add cornstarch mixture to saucepan while stirring constantly. Reduce heat to low and simmer for 15 minutes.

Note: Recipe may be prepared using modified food starch instead of cornstarch (Clear-Jel, Thicken-Up, etc). In this case, use hot water instead of cold water.