LIME BUTTER SAUCE
3/4 cup
An
intense, lime-flavored butter sauce, this goes well with grilled
swordfish, tuna, grouper or orange roughy or with poultry. If you
choose to serve a relish or relish accompaniment as well, the spicy
melon relish or avocado relish
would be a good choice. Prepare the sauce as close to serving time
as possible.
1 shallot,
minced
1/4 cup lime
juice
2
tablespoons white tarragon vinegar
2
tablespoons dry white wine
3/4 cup
(1 1/2 sticks) unsalted butter, at room
temperature
Salt
Heat the shallot, lime juice, vinegar and wine to a boil in a small
saucepan for 3 to 4 minutes until reduced by half. Reduce the heat
to low and let the skillet cool. Whisk in the butter, 3 tablespoons
at a time. Do not let the sauce boil or it will separate. If it does
start to break, add 1/2 to 1 tablespoon ice-cold butter or crushed
ice to bring it back to a creamy consistency. Strain the sauce to
remove the shallot. Season to taste with salt and serve immediately
or keep the sauce warm over hot water, off the heat, or in a thermos
for up to 1 hour.
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