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Lime Herb Sauce

Source: Burt Wolf's Menu Cookbook
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Makes 4 servings
1 tablespoon fresh lime juice
2 tablespoons water
4 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1 teaspoon chopped fresh chervil, parsley, or other herb, or 1/2 teaspoon dried
In a small saucepan over high heat, boil the lime juice and water until about 2 teaspoons of liquid remain (1 to 2 minutes). Turn off the heat.

Quickly whisk in the cold butter, a few cubes at a time, until it is frothy and creamy, keeping the remaining cubes cold until needed. Finally, whisk in the chopped herbs.

Pour the sauce into a small, heatproof bowl and set it in a larger bowl filled with barely lukewarm water. Do not heat the sauce or it will separate. If it does separate, it will still taste good, but it will not be as creamy. Hold the sauce at room temperature until ready to use.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 103
Fat. Total: 12g
% Cal. from Fat: 105%
Cholesterol: 31mg
Sodium: 2mg
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