1 large garlic clove, minced (optional) 1/4 cup fresh lime juice Zest of 1 lime 1 tsp. salt 1/2 tsp. black pepper 1 stick (1/2 cup) room-temperature butter, unsalted
Combine garlic (if using), lime juice and zest, salt, and pepper in a large bowl, stirring to incorporate. Using a standing mixer or immersion blender, add melted butter and blend until emulsified, about 30 seconds. (If not using garlic, just use a bowl and a spoon.)
Sauce can be made 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature, and stir before using.
I dream of being an actor in major films and television.
I am a Graduate of Niagara Culinary Institute, class of 2013.
I have a degree in Culinary Management.
As of September 2013 until April 2015 I will be in the Niagara College Course: Acting for Film and Television.
Life likes to show up and demonstrate it's bipolar disorder. There are days where Life slaps, punches, kicks, beats, degrades, tortures, and confuses my existence, but there are even more days where Life is awesome, moving, helpful, hopeful, thrilling, suspenseful, adventurous, and exciting.
Take Life by the horns, lift your feet off the ground and NEVER LET GO!
Keep Dreaming, Keep Going.