Rosemary Lime Sauce

Recipe Ingredients

3/4 cup	177ml	Chicken stock
2 tablespoons	30ml	Chopped scallions - - (1 to 2 scallions)
		(white and light green parts only)
1/2 teaspoon	2.5ml	Dried rosemary
1/4 teaspoon	1.3ml	Coarsely grated lime peel
2 tablespoons	30ml	Freshly squeezed lime juice
1 tablespoon	15ml	Cornstarch - dissolved in
1/4 cup	59ml	Buttermilk

Recipe Instructions

Put chicken stock, scallion, and rosemary in saucepan. Cook over medium heat for about 3 minutes. Stir in lime peel and juice. Whisk in cornstarch/buttermilk mixture. Continue to cook, whisking constantly, until sauce has thickened (about 2 minutes). Serve immediately. Yields about 1 cup of sauce.

This sauce may be stored in the refrigerator for up to two days.

Suggested pairings: Grilled or broiled fish or chicken.

Source:
LIGHT SAUCES by Barry Bluestein and Kevin Morrisey

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.