Thai Chili Butter Sauce

Thai Chili Butter Sauce

Made  times
moaa 57

"This is my all time favorite dipping sauce for tempura shrimp, fried calamari, etc."
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30 m servings 220 cals
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Original recipe yields 6 servings



  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir the chili-garlic sauce, garlic, lime juice, and white wine together in a small saucepan over medium-high heat; allow the mixture to simmer until reduced to about 1/3 its original volume, about 10 minutes. Set aside to cool.
  2. Pour the heavy cream into a saucepan and cook over medium heat until reduced to about 1/3 its original volume, about 10 minutes. Reduce heat the medium low. Whisk the cooled garlic mixture into the cream. Add the butter to the mixture about 2 tablespoons at a time, whisking vigorously to incorporate. Season with salt and pepper to serve.


  • Cook's Note
  • It's important to have the first set of liquid to cool so when you add it to the cream and butter it doesn't curdle. Thank you for trying this sauce.


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I made this sauce a little thicker and used as topping for tilapia. Excellent! Thank you

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