Title: Lime Butter Sauce
Yield: 2 servings
|2||ea||egg yolks large|
|1/2||C||butter not margarine|
|1/2||T||lime peel grated|
Stir egg yolks and lime juice vigorously in a 1 1/2-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
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 3/4 cup of Lime Hollandaise sauce.