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Article: The key to these sauces is ...
- Article from:
- The Washington Post
- Article date:
- August 10, 2005
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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The key to these sauces is the melted butter. It needs to be hot
to coax the herbs to release their flavor. Don't give it a chance to
cool off. If it starts to congeal, reheat it. Allow 1 teaspoon of
sauce for each small serving of corn, or 1 tablespoon for a whole
ear.
Cilantro-Lime Butter Sauce
Makes a scant 1/2 cup
The lime and cilantro flavor blend beautifully with sweet corn.
Make sure to chop the cilantro as finely as possible to bring out the
flavor.
2 tablespoons finely chopped cilantro
Zest and juice of 1 lime
1/2 teaspoon sugar
6 tablespoons hot melted unsalted butter
Salt
Freshly ground black pepper
In a small bowl, combine the cilantro, lime zest and juice, sugar
and butter. Add ...