Instructions: 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 MIXED HERBS: herbe de provence, 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

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

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