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.
I exchanged the galgadal for butternut squash and it s delicious and so easy!!!
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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