Thai Chili Butter Sauce

108

Recipe by: moaa

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

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.

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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.