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2 ea Egg Yolks; Large 1 tb Lime Juice
1/2 c Butter; NOT Margarine 1/2 ts Lime Peel; Grated
2 servings
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.
1/2 c Butter; NOT Margarine 1/2 ts Lime Peel; Grated
2 servings
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.
