Chilli Butter Sauce

    30 min

    This sauce not only tastes delicious, but it's also quick and easy to make. It's the perfect sauce to serve with white meats. It also does well as a dip for battered prawns or calamari.

    5 people made this

    Serves: 6 

    • 1 tablespoon chilli and garlic sauce, such as Lee Kum Kee's
    • 1/2 tablespoon finely chopped garlic
    • 3 tablespoons fresh lime juice
    • 75ml white wine
    • 125ml double cream
    • 115g unsalted butter, softened
    • salt and ground black pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Stir the chilli and 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 double 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 30g at a time, whisking vigorously to incorporate. Season with salt and pepper to serve.

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    Reviews in English (1)


    I made this sauce a little thicker and used as topping for tilapia. Excellent! Thank you  -  18 Aug 2010  (Review from Allrecipes US | Canada)

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