INGREDIENTS

INSTRUCTIONS

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
1/4 cup white wine.  Replace the herbs with 1+1/2 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
1/2-ounce packet (8  level teaspoons) with 1/2 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@earthlink.net> on Apr  07, 1999, converted by
MM_Buster v2.0l.

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