Vegetarian. Makes about 1/2 cup.
Good over fish or steamed vegetables.
1/4 cup sweet butter, cut into 4 chunks
4 green onions
1/2 cup vegetable broth
1/4 cup fresh lemon juice
2 Tbsp. minced fresh dill
1/4 tsp. salt
Wash and finely chop white and tender green parts of onions. In skillet, melt 1 Tbsp. of the butter over low heat. Add green onions and cook 1 minute. Increase heat to high and add broth and lemon juice. Let boil furiously until liquid is reduced by half. Reduce heat to low. Add butter 1 tablespoon at a time, whisking continuously. Stir in dill and salt.