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Thai Chili Butter Sauce

By: { moaa }

"This is my all time favorite dipping sauce for tempura shrimp, fried calamari, etc."

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 0 cup

Ingredients

1 tablespoon Thai chili-garlic sauce
1/2 tablespoon minced garlic
3 tablespoons fresh lime juice
1/3 cup white wine
1/2 cup heavy cream
1/2 cup unsalted butter, softened
salt and ground black pepper to taste

Directions

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.
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.

Footnotes

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.