| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Brandnames, Lowfat, Sauces, *sent |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Minced shallot |
| 1 1/2 |
tb |
Minced fresh parsley |
| 1 1/2 |
ts |
Mixed dried herbs |
| 8 |
ts |
Butter Buds® Mix; liquefied |
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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