lime sauce

Ingredients for 4 servings:

• 1 bunch of spring onions
• 3 cloves garlic
• 3 tbsp oil for frying
• 250 ml vegetable stock
• 250 g whipped cream
• 4 tsp crème fraîche
• 1 tsp cornstarch or sauce thickener
• 2 egg yolks
• e.g. salt and pepper
• some chives
• 2 tbsp olive oil
• 1 handful of cheese (cheese mix)
• 1 lime(s), juice and zest
• 500 g pasta

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

for 500 g pasta

Grate the zest of the lime, then squeeze the lime and collect the juice. Set both aside separately. Slice the spring onions into 1 cm wide rings, peel the garlic cloves and dice them as small as possible. Heat the oil in a high pan and sauté the spring onions with the diced garlic until translucent. Carefully deglaze with the vegetable stock and add the heavy cream. Reduce for about 4 minutes, stirring constantly. Add the crème fraîche and adjust the consistency of the sauce with the cornstarch or sauce blinder. Add two egg yolks, then season the sauce with pepper, salt, cheese mixture, chives and olive oil. Now slowly add the lime juice. You can control the intensity of the lime flavor by changing the amount of juice, so taste and taste with clean utensils every now and then. Finally, add the green grated lime zest. The sauce goes well with various pasta dishes, e.g. spaghetti or bavette. Prepare the pasta as directed on the package and finish with a knob of butter after cooling. Drizzle with the lime sauce. A nice, well-chilled white wine is perfect for a drink.