About this recipe: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.
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
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Method Prep:10min › Cook:20min › Ready in:30min
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.
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.