Dill Beurre Blanc

1. 4 ounces dry white wine
2. 1 teaspoon minced shallots
3. salt and pepper
4. 1 teaspoon fresh chopped dill
5. 4 ounces soft whole butter, sliced
6. 1/2 teaspoon white wine or balsamic vinegar

Place wine, shallot and vinegar in a small saucepan, boil until liquid is almost gone. Remove from heat and add dill. Add soft butter, piece by piece, to pan, stirring constantly, low heat may be needed to help melt butter. Add pinch of salt and pepper to taste. Serve under fish.