Lemon butter sauce

Yield: 1 /2 cup

Measure Ingredient
¼ cup Water
2 tablespoons Lemon juice
1 \N 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

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