There are several flavor choices. Makes about ¾ cup sauce.
¾ Cup dry white wine (or fish stock/chicken stock or water)
3 Tablespoons minced shallots or elephant garlic or garlic
2 Tablespoons Lemon Juice
½ cup butter, cut in 6 pieces
1 ½ Tablespoons chopped, fresh dill weed
Bring liquid, minced shallots and lemon juice to boil in small saucepan, lower heat and simmer until reduced to ¼ cup, remove from heat. Whisk in each piece of butter, stir in dill.
Use on pasta, fish, chicken.