Thai Chili Butter Sauce

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.