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Lime cilantro butter sauce

Recipe for lime cilantro butter sauce

This recipe for a warm lime cilantro butter sauce is perfect to serve with fish and seafood dishes.  The spicy tangy creamy sauce is made with garlic, shallots, white wine, limes, cream, serrano chile peppers, butter, and cilantro. This recipe was adapted from the cookbook Fired Up, by Jeff Blank from the restaurant Hudson’s on the Bend – one of my favorite places when we lived in Austin.

Warm lime cilantro butter sauce recipe
Grilled wild sturgeon recipe with lime cilantro sauce

Lime cilantro butter sauce

Recipe for a warm lime cilantro butter sauce – made with shallot, garlic, white wine, limes, cream, spicy peppers, butter, and cilantro. This spicy tangy sauce is perfect to serve with fish and seafood dishes.
4.70 from 40 votes
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Course: Condiment, Sauce
Cuisine: American, Fusion, Latin, Southwest, Tex-Mex
Keyword: Cilantro, Lime, Lime cilantro butter sauce, Serrano peppers, Spicy butter sauce, Warm butter sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 to 1.5 cups of sauce


  • 1 medium sized shallot
  • 4 garlic cloves
  • ½ cup white wine
  • Juice from 2 limes
  • 2 tablespoons of lime zest
  • ½ cup heavy cream
  • 2 Serrano peppers can also use jalapenos for a less spicy version
  • 4 oz 1 stick of unsalted butter, room temperature, cut into 8 pieces
  • 1 bunch of cilantro
  • Salt to taste


  • Combine the shallot and garlic cloves in a mini food processor and pulse until well minced.
  • Bring the white wine to a boil in a small saucepan over medium heat and reduce to half the amount.
  • Add the minced shallots and garlic, the lime juice, lime zest and cream to the reduced wine.
  • Continue cooking until reduced by half again, about 10 minutes, and remove from the heat.
  • Blend the warm sauce mix with the Serrano peppers; include the seeds and membranes if you want it extra spicy.
  • Add the butter, piece by piece, and blend well.
  • Add the cilantro and blend until completely minced.
  • Add salt to taste.
  • Serve the sauce warm.
Lime cilantro butter sauce for grilled fish
Lime cilantro butter sauce
Lime cilantro butter sauce
Lime cilantro butter sauce

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  1. Si no tengo la chalota por que la puedo sustituir?? los chiles serranos son picados, enteros?? no entendi

    Puede usar cebolla colorada en lugar de la chalota. Los chiles van licuados entonces los puede licuar enteros (con las semillas) o quitarle las semillas (y cortalas por la mitada) para que no quede demasiado picante.

  2. I made this last night, over a flank steak, and it was delicious!! I can’t wait to check out the rest of your recipes.

    Ingrid – I didn’t have a problem with curdling. Maybe because the cream was already simmering?

  3. hello iv always thought that when you add cream with lemon or lime juice it will curdle? how do you make it not curdle?p.s. i love your site

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