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



          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.