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Thai Chili Butter Sauce
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 30 min
- Yield
- 4.00 serving(s)
- Estimated portions
- 6
Categories
- Sauce
Cuisine
- Thai
Cooking Method
- Simmer
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Estimated 6 portions of approximately 60 ml, based on ingredient amounts before cooking. Actual yield may vary.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Thai Chili Butter Sauce brings together 1 tablespoon thai chili-garlic sauce, 1/2 tablespoon garlic, minced, 3 tablespoons fresh lime juice in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 6 portions.
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Ingredients
- 1 tablespoon thai chili-garlic sauce
- 1/2 tablespoon garlic, minced
- 3 tablespoons fresh lime juice
- 1/3 cup white wine
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, softened
- salt & fresh ground pepper
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Instructions
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.
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.
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