Lime and Galangal Butter Sauce

2 Reviews

Prep: 25 min
Cook: 10 min
Ready In: 35 min

“This lime and galangal butter sauce is the perfect compliment to coconut and shrimp ravioli.” - by MarxFoods

Ingredients

1 clove garlic, minced
1 shallot, finely chopped
1 tablespoon minced galangal
1/2 cup dry white wine
1/4 cup butter, cut into 1 tablespoon sized pieces
1 teaspoon grated lime zest
2 tablespoons lime juice
sea salt and freshly ground black pepper to taste
1 tablespoon finely chopped fresh cilantro

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Directions

Place the garlic, shallot, galangal, and white wine in a small saucepan. Bring to a boil over medium-high heat, and reduce the wine to 2 tablespoons. Remove from the heat, and whisk in the butter, one piece at a time, adding each piece after the last one has melted. Once the butter has been incorporated, whisk in the lime zest and juice. Season to taste with salt and pepper. Stir in cilantro and serve immediately.

Nutrition

Amount Per Serving (2 total)

Calories
282 cal
14%

Fat
23.1 g
36%

Carbs
8.3 g
3%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

trixie

Jan. 16, 2009

"Sublime! Once I figured out what galangal was and found it at my local Asian market, this became SO definitely a keeper. My husband, who is a very fussy eater, started eating with long teeth and end..." See moreed up wiping up both our plates with a bit of bread to get the last of this delicious sauce. Make exactly as it says in the recipe."

bridg9759

Mar. 7, 2011

"This sauce was delicious! My finance told me that it was the best meal I've made in months (hmm... thanks?) I doubled (or tripled? I NEVER measure) the sauce because I mixed it with angel hair pasta,..." See more red pepper, spinach, and grilled chicken, and we like a lot of sauce. Used ginger instead of galangal. Also, as odd as it may seem (because we can NEVER exactly follow a recipe), we mixed in chili paste, mozzarella cheese, and more cilantro to the final product, and it gave it more of a punch... and I just love cheese. Not that the recipe wasn't great before the add-ins, but we will continue to make with the add-ins."

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