Yield: 1 /2 cup
|2 tablespoons||Lemon juice|
|1||Shallot, minced (2 tbs)|
|1½ tablespoon||Parsley, minced|
|1½ teaspoon||Herbes de Provence or Fines Herbes or your favorite blend|
|1 pack||Butter Buds Mix, liquefied|
In small saucepan over medium-high heat, cook water, lemon juice, shallots,and herbs until reduced to 1 tbs. Gradually add Butter Buds, stirring constantly, until the mixture comes to a boil; boil 1 minute.
Strain if desired.
Tarragon Sauce: Replace the water and lemon juice with 2 tbs each white wine and white vinegar. Replace the herbs with 1 tbs fresh or 1« tsp dried tarragon. cook as directed.
Dill Sauce: Replace the water and lemon juice with ¬ cup white wine.
Replace the herbs with 1« tbs minced fresh dill. cook as directed.
Savor the Flavor by Gail L. Becker ISBN 0-517-10026-6 pg 84-85 Submitted By DIANE LAZARUS On 02-14-95