Recipe - Lime Hollandise Sauce

4 lg Eggs; lightly beaten
One half teaspoon Salt
One half teaspoon Grated lime rind
2 tablespoon Fresh lime juice
One half cup Butter or margarine

Combine first 3 ingredients in a heavy saucepan over low heat. Gradually
add lime juice, stirring constantly; add butter, 2 tablespoons at a time,
stirring constantly after each addition until butter melts.

Cook stirring constantly, 1015 minutes. Serve immediately over fish. Makes
1 cup.

To reduce fat and calories, substitute One half cup egg substitute for 4 eggs
and reducedcalorie margarine for butter. Cook according to directions.
Pour into container of an electric blender, and process on HIGH for 2
minutes.

Recipe by: America's Best Recipes

Posted to MCRecipe Digest V1 #996 by L979 L979@aol.com on Jan 8, 1998