Easy Dilled Hollandaise Sauce

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

* 1 teaspoon dried dill weed may be substituted for fresh dill.


  1. Melt butter in a small saucepan over low heat; stir in sauce mix.
  2. Remove from heat, and gradually stir in milk. Bring to a boil over medium-high heat, stirring constantly; reduce heat, and simmer 1 minute.
  3. Stir in dill, lemon rind and lemon juice.
  4. Serve warm.

Yield: 1 1/4 cups