Key Lime Butter Sauce

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Total Time
15 mins
25 mins

This is not a beurre blanc as there is no cream in a beurre blanc. It is a delicious butter sauce though! I serve it with seared scallops, spinach, jasmine rice, also a red pepper sauce.

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  1. Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.
  2. Add the heavy cream and reduce by half.
  3. Cool the mixture to 140°F.
  4. Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
  5. Strain the sauce.
  6. Keep warm until ready to serve - do not allow the sauce to boil or it will separate.