In a skillet, brown garlic in butter. Add chicken broth and lemon juice. Reduce by half. Remove from heat. Add butter cubes, several at a time, while whipping. Add dill and zest. Salt and pepper to taste. Pour butter into a self-serve bowl.
• Replace the lemon juice with orange juice, the dill with chives and the lemon zest with orange zest.
• Replace the lemon juice and chicken broth with 125 mL (½ cup) of coconut milk, reduce the amount of cubed, cold unsalted butter to 125 mL (½ cup) and replace the dill and lemon zest with 5 mL (1 tsp.) of curry.