Lime Garlic Dipping Sauce Recipes

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STEVE'S GARLIC AND LIME SAUCE

Compliments of our friend Steve back in the states. Beware of the size of limes used as too much juice can be overpowering.

Provided by CulinaryQueen

Categories     Sauces

Time 10m

Yield 1/3 Cup

Number Of Ingredients 5



Steve's Garlic and Lime Sauce image

Steps:

  • Heat the oil in a small saucepan until very hot.
  • Add the garlic and cook, swirling the pan, until just golden.
  • Remove from heat and whisk in the lime zest and juice.
  • Season with salt and pepper.
  • Drizzle over cooked fish.

Nutrition Facts : Calories 1577.1, Fat 163.9, SaturatedFat 11.7, Sodium 13.1, Carbohydrate 35.8, Fiber 2, Sugar 4.3, Protein 4.2

1/4 cup canola oil
2 tablespoons garlic, minced
2 limes, juice and zest of
salt, to taste (kosher or sea)
pepper, to taste (freshly ground)

LIME-GARLIC DIPPING SAUCE

This sauce is perfect with our Vegetable Summer Rolls.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1/2 cup

Number Of Ingredients 6



Lime-Garlic Dipping Sauce image

Steps:

  • Combine all of the ingredients in a small bowl. Let stand at room temperature for at least 1 hour.

1/4 cup fresh lime juice (from 2 limes)
2 tablespoons fish sauce
1 teaspoon unseasoned rice-wine vinegar
1 tablespoon sugar
1 small garlic clove, minced
1/4 teaspoon crushed red-pepper flakes

SOY-LIME DIPPING SAUCE

Provided by Mai Pham

Categories     Sauce     Pepper     No-Cook     Quick & Easy     Lime     Summer     Soy Sauce

Yield Makes about 1 cup

Number Of Ingredients 6



Soy-Lime Dipping Sauce image

Steps:

  • 1. Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.

1 clove garlic
2 fresh Thai bird chilies
2 1/2 tablespoons sugar
1/3 cup soy sauce, preferably Chinese style
2 1/2 tablespoons fresh lime juice with pulp
1/4 cup water, or to taste

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