Recipe - Lime Butter Sauce

2 Egg Yolks; Large
1 tablespoon Lime Juice
One half cup Butter; NOT Margarine
One half teaspoon Lime Peel; Grated

Stir egg yolks and lime juice vigorously in a 1 1/2quart saucepan. Add
One fourth 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 Three fourths cup of Lime Hollandaise sauce.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip