• 3 tsp. butter or margarine
• Juice of one lemon
• 1/3 cup white wine (cooking wine is fine)
• 1/2 tsp. salt
• 1 tsp. sugar (or one packet Equal)
• 1/2 tsp. arrowroot or cornstarch dissolved in 2 Tbs. hot water
• 1 tsp. fresh dill, chopped fine (or 1/2 tsp. dried)

Directions

In a saute pan or skillet, melt butter or margarine under medium heat. Just when it begins to bubble, add lemon, white wine, salt and sugar and stir till blended and sugar is dissolved.

Add arrowroot or cornstarch solution to the same and stir till the sauce thickens and adheres to the spoon. Add dill at the last moment for best flavor. Stir and serve.

A delightfully light sauce which can be served over veal or chicken, and especially green vegetables such as asparagus, broccoli, green beans or leeks.

Enjoy!