It takes only a few minutes to make this amazing sauce!
This past week we had guests over for dinner and I had a beautiful piece of salmon to grill. One of the guests had a number of dietary restrictions, none of which worked with my usual, delicious, yogurt dill sauce. The only dairy allowed was butter. Luckily I found this fantastic lime butter sauce on Epicurious. It’s so easy and so good that I can’t resist sharing it with you.
I also discovered how versatile this sauce is. So far I’ve served it on grilled corn on the cob, steamed asparagus, roasted broccoli and beets. They’ve all tasted fantastic.
This is an excellent staple sauce and also a great sauce for beginner cooks since it’s so easy to make.
- 1 large garlic clove, peeled and roughly chopped
- 1/4 cup fresh lime juice (may also use fresh lemon juice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 stick (1/2 cup or 8 Tablespoons) unsalted butter, melted but still warm; you can also use salted butter and omit the salt in the recipe
- Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
- May be made about 4 hours ahead of time and kept unchilled and covered with plastic wrap. Stir before using. Will also keep, covered and chilled for 4-5 days. May also be frozen. Slice off a piece and allow to thaw.
- • You may also blend sauce using a hand blender. It takes a little longer but clean up is easier.