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 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.