Use as a dip for artichokes.
1/3 cup butter or margarine
1 (0.9 ounce) envelope Hollandaise sauce mix
1 cup milk
1 tablespoon chopped fresh dill*
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
Melt butter in a small saucepan over low heat; stir in sauce mix. Remove from heat, and gradually stir in milk. Bring to a boil over medium-high heat, stirring constantly; reduce heat, and simmer 1 minute. Stir in dill, lemon rind and lemon juice. Serve warm.
Makes 1 1/4 cups.
* 1 teaspoon dried dill weed may be substituted for fresh dill.