In a pan over medium heat combine the heavy cream, honey and Dijon mustard and stir with a wooden spoon until well combined. Simmer for about 5 min, stirring occasionally.

Start by zesting the lime and cutting the butter in 1 tablespoon pieces. Keep both refrigerated until you need them.

In a sauce pan over medium heat simmer the Gose ale until reduced by half (about 4-5 minutes). Add the heavy cream, pinch of salt and pinch of white pepper. Whisk and simmer to thicken until the sauce coats the back of a spoon.

Remove from heat source for 1 minute and reduce heat to low.

Place back on the stove (low heat now) and start adding cold butter one tablespoon at a time while whisking. Do this until you use up all the butter. Add the zest of a lime, whisk it in and taste. It shouldn’t need more salt, but if it does add some. See note.*

In a sauce pan over medium heat melt the butter and the garlic, then stir it around.

Add the flour, whisk until incorporated and add the water and whisk again for a minute.

Add the cream, stir and bring to simmer. Let reduce a bit.

Remove from the heat, add the grated Parmesan and stir until incorporated. Taste and season to taste.