4 tsp. minced shallots
1 tbsp. fresh dill or 1/2 tsp. dried
4 tsp. lemon juice
6 tbsp. unsalted butter, softened

Gently simmer shallots and dill weed in the lemon juice until most of the liquid has evaporated. Remove from the heat and cool to room temperature. Whip butter until it is light and fluffy. Fold in the cool shallot-dill mixture.