4 tablespoons unsalted butter, divided
2 cloves garlic, peeled and crushed
½ cup heavy cream
1 tablespoon sugar
2 teaspoons honey
2 teaspoons Dijon mustard
4 tablespoons fresh lime juice
2 tablespoons finely chopped fresh dill
In a small sauté pan over medium heat, melt 2 tablespoons butter. Add the crushed garlic, stir for a minute, and then add the cream, sugar, honey, mustard, and lime juice. Whisk the ingredients together, and increase the heat until the sauce starts to boil. Reduce the liquid by half, or until it gets to a syrup consistency. Remove the pan from the heat, add the remaining 2 tablespoons butter, and shake the pan until the butter blends into the sauce. Stir in the dill. Keep the sauce warm until you are ready to serve it, but do not let it return to a boil.
MAKES 1 CUP OR 4 SERVINGS