From Paulette Vickery's Recipe Collection
Butter Buds Lemon Parsley Sauce
sauces
1 pkg butter buds
1/2 cup hot tap water
1 teaspoon lemon juice
2 tablespoon chopped parsley
1/8 teaspoon black pepper
Combine all ingredients in a small bowl. Stir with a fork or wire whisk until combined. Use on vegetables and fish. 1 oz or 2 tablespoons equals a serving. Per serving: calories 13, cholesterol .001 G.
Yield: 4 servings
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