Lime butter sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Egg Yolks; Large |
| 1 | tablespoon | Lime Juice |
| ½ | cup | Butter; NOT Margarine |
| ½ | teaspoon | Lime Peel; Grated |
Directions
Stir egg yolks and lime juice vigorously in a 1½-quart saucepan.
Add ¼ cup of the butter. Heat over very low heat, stirring constantly, until butter is melted. Add remaining butter. Continue heating, stirring vigorously, until butter is melted and sauce is thickinged. (Be sure butter melts slowly so that sauce will thicken without curdling.) Stir in lime peel. Serve hot or at room temperature. Cover and refrigerate any remaining sauce. Makes about ¾ cup of Lime Hollandaise sauce.
Related recipes
- Butter sauce
- Chicken in lime butter
- Chili lime sauce
- Key lime red sauce
- Lemon basil butter
- Lemon butter
- Lemon butter sauce
- Lemon butter sauce with variations
- Lemon sauce
- Lemon-lime sauce
- Lemony butter sauce
- Lime and yogurt sauce
- Lime butter
- Lime dipping sauce
- Lime dressing
- Lime hollandise sauce
- Lime mayonnaise
- Lime mustard
- Lime sour cream
- Lime-cilantro butter