Lemon Butter Sauce

Ingredients:

3 Teaspoons Butter or Margarine

Juice of One Lemon

1/3 Cup White Wine (cooking Wine is fine)

1/2 Teaspoon Salt

1 Teaspoon Sugar (or one packet equal)

1/2 Teaspoon Arrowroot or Cornstarch dissolved in 2 Tablespoons Hot Water

1 Teaspoon Fresh Dill (chapped fine) (or 1/2 teaspoon dried)

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 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!