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Suggest a better descriptionLEMON 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
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 1 servings | ||
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Calories: 35 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.1mg | 0 % | |
Potassium 188.8mg | 5 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 9g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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