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

10 mins
20 mins
30 mins
Max Servings:



  • 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.

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  • 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.

Nutrition Facts

219.66 calories; 0.65 g protein; 2.05 g carbohydrates; 0.13 g dietary-fiber; 0.3 g sugars; 22.69 g fat; 14.29 g saturated-fat; 67.84 mg cholesterol; 851.52 IU vitamin-a-iu; 0.18 mg niacin-equivalents; 0.02 mg vitamin-b6; 2.94 mg vitamin-c; 2.29 mcg folate; 21.02 mg calcium; 0.16 mg iron; 3.94 mg magnesium; 41.07 mg potassium; 223.3 mg sodium; 0.01 mg thiamin; 204.21 calories-from-fat; 3 percent-of-calories-from-carbs; 90 percent-of-calories-from-fat; 1 percent-of-calories-from-protein; 57 percent-of-calories-from-sat-fat

Reviews (1)

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2 Ratings
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  • 5 Rating Star 1
I made this sauce a little thicker and used as topping for tilapia. Excellent! Thank you