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Lime Butter Sauce
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Source: Betty Crocker Southwestern Cooking
| Make this lime hollandaise with butter only. It is delicious on seafood and cooked vegetables and as a sauce for egg dishes in the tradition of Eggs Benedict. Lime Butter Sauce is a natural with Grilled Red Snapper (page 128). | |
| 2 | egg yolk |
| 1tablespoon | lime juice |
| 1/2 cup | firm butter |
| 1/2 teaspoon | grated lime peel |
| Stir egg yolks and lime juice vigorously in 11/2 quart saucepan. Add 1/4 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 thickened. (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. | |
| ABOUT 3/4 CUP | SAUCE |
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