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 on Apr 07, 1999,