Categories: Sauces, Mexican 
      Yield: 2 servings 
  
      2 lg Egg Yolks                         1/2 c  Butter, NOT Margarine 
      1 tb Lime Juice                        1/2 ts Lime Peel, Grated 
  
  Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan. Add 1/4 
  cup of the butter.  Heat over very low heat, stirring constantly, until 
  butter is melted. Add remaining butter. Continue heating, stirring 
  vigorously, until butter is melted and sauce is thickinged. (Be sure butter 
  melts slowly so that sauce will thicken without curdling.) Stir in lime 
  peel.  Serve hot or at room temperature.  Cover and refrigerate any 
  remaining sauce. Makes about 3/4 cup of Lime Hollandaise sauce.