Recipe by MarxFoods
"This lime and galangal butter sauce is the perfect compliment to coconut and shrimp ravioli."
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shallot, finely chopped
dry white wine
butter, cut into 1 tablespoon sized pieces
grated lime zest
sea salt and freshly ground black pepper to taste
finely chopped fresh cilantro
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 ended 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.
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, 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lime and Galangal Butter Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 208
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