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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