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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This is my all time favorite dipping sauce for tempura shrimp, fried calamari, etc. 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:
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.
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