Lemon butter sauce with variations

1 servings

Ingredients

Quantity Ingredient
¼ cup Water
2 tablespoons Fresh lemon juice
2 tablespoons Minced shallot
1½ tablespoon Minced fresh parsley
1½ teaspoon Mixed dried herbs
8 teaspoons Butter Buds® Mix; liquefied

Directions

LEMON BUTTER SAUCE: In a small saucepan over medium-high heat, cook water, lemon juice, shallots and herbs until reduced to 1 tablespoon. Gradually add the butter buds, stirring constantly, until the mixture comes to a boil, boil 1 minutes. Strain if desired. Serve with seafood and vegetables.

EACH tablespoon provides 10 cals, 0.5g fat (13% cff).

MIXED HERBS: herbe de provece, fines herbs, or other blend. Double the quantity when using fresh herbs.

TARRAGON SAUCE: Replace the water and lemon juice with 2 tablespoons each, white wine and white wine vinegar. Replace the herbs with 1 tablespoon fresh (of half that of dried) tarragon. Cook as directed. EACH tablespoon provides 10 cals, 0.5g fat (13% cff) DILL SAUCE: Replace the water and lemon juice with ¼ cup white wine.

Replace the herbs with 1+½ tablespoons minced fresh dill. cook as directed. EACH tablespoon provides 10 cals, 0.5g fat (13% cff) NOTES : To liquefy Butter Buds Mix, combine one ½-ounce packet (8 level teaspoons) with ½ cup of hot tap water. Stir or shake vigorously to dissolve. Two tablespoons of Butter Buds Sprinkles is equivalent to 8 teaspoons of the mix. Butter Buds is a product of Cumberland Packing Corporation.

Recipe by: Savor the Flavor by Gail L. Becker, R.D. (1994) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 07, 1999, converted by MM_Buster v2.0l.

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