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  Key Lime Beurre Blanc


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1 teaspoon olive oil
1 small garlic clove, smashed and chopped
1/2 cup white wine
1/8 teaspoon salt
1/4 cup scallions, white part only, sliced
1 teaspoon lime zest
1/4 cup key lime juice
5 Tablespoons cold butter, sliced


Heat olive oil over medium heat in a saucepan. Stir in scallions and cook until just
wilted, then add garlic and stir constantly for 1-2 minutes—do not brown garlic. Add lime
zest and stir before adding wine, juice and salt. Bring to a boil and reduce by half.
Place pan over low heat—the liquid base should be hot, but not simmering. Whisking
constantly, add cold butter one slice at a time, allowing each to incorporate completely before
adding the next. Remove from heat and serve immediately. To hold for a few minutes before
serving, cover the pot with a dry towel in place of the lid and wrap the pot in a towel to retain
warmth. Hot pepper flakes may be added with the lime zest for a spicier sauce.

Copyright © 2009 Stefanie Samara Hamblen