Instructions: Put chicken stock, scallion, and rosemary in saucepan. Cook over medium heat for about 3 minutes. Stir in lime peel and juice. Whisk in cornstarch/buttermilk mixture. Continue to cook, whisking constantly, until sauce has thickened (about 2 minutes). Serve immediately.

This recipe yields about 1 cup of sauce.

This sauce may be stored in the refrigerator for up to two days.

Suggested pairings: Grilled or broiled fish or chicken.

Comments: An interesting herb/citrus blend in a not-so-traditional white sauce.

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