Sweet Lime Sauce Recipes

ROASTED LEMONGRASS CHICKEN WITH SWEET LIME SAUCE

Steps:

• Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part). Do the same with the onion, garlic, galangal/ginger, and chili.
• Set chicken pieces in a roaster or flat baking pan, and rub these herbs all over the skin, all sides. Sprinkle lightly with salt and pepper.
• Cover and leave in the refrigerator at least 1/2 hour or up to six hours to marinate.
• Preheat oven to 350. While the oven is warming up, combine fish sauce, soy sauce, brown sugar, and coconut milk. Stir together until sugar is dissolved.
• Drizzle this over chicken, turning to saturate. Try to get as many of the herbs on the skin of chicken as possible.
• Add 1/4 cup water to the roaster/pan in and around the chicken.
• Cover and set in the middle of your oven to bake 45 minutes.
• Remove cover and continue roasting 20 minutes until chicken turns golden-brown (whole chicken will take longer).
• Top with slices of fresh lime and chili, if desired, or just serve as is.
• Accompany with plenty of Thai jasmine rice and the sweet lime sauce (below) on the side.
• While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except cornstarch. Bring to a boil, then lower the heat to a simmer.
• Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.
• Add cornstarch and water mixture. Stir until sauce thickens. Serve with the roasted chicken and enjoy!

SWEET LIME-GINGER SAUCE FOR TROPICAL FRUIT

Steps:

• 1. In small saucepan, place sugar, 1/4 cup (60 mL) water, ginger, honey and salt. Do not stir. Cover and bring to a simmer for 5 min. Remove from heat. Keep covered; let stand 15 min. Strain out and discard ginger. Cool sauce to room temperature. Mix in lime zest and juice. Serve immediately or chill up to 3 days.
• 2. Serve as a dipping sauce or dressing for tropical fruits like avocado, dragonfruit, guava, mango, papaya and passionfruit. For a tropical fruit salad, toss chopped pieces with dressing, plate and sprinkle with arugula, chopped almonds or peanuts and torn mint leaves.

SWEET LIME SAUCE

Steps:

• In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
• Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chilli or chilli sauce.
• Add the arrowroot or cornstarch powder dissolved in the water. Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.).
• Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh sprigs of coriander. Serve with plenty of Thai jasmine-scented rice (or potatoes if you prefer), and enjoy!

LEMON AND LIME DESSERT SAUCE

Steps:

• Whisk sugar and cornstarch in small saucepan to blend. Add 1 cup water and stir over medium heat until mixture boils and thickens. Remove from heat. Add butter and stir until melted. Whisk in lemon juice and lime juice. Cool sauce to room temperature. Stir in lemon and lime slices and vanilla extract. Add food coloring, if desired.

KEY LIME SAUCE

Steps:

• In a small bowl, dissolve the cornstarch in the 3 tablespoons of water.
• In a small non-aluminum saucepan stir together the sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar.
• Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.