Lemon butter sauce
1 /2 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Water |
| 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 |
Directions
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