Chili-Lime Cream Sauce

• 1/4 cup dry white winewhite-wine
• 1/4 cup fresh lime juicelime-juice
• 1 tablespoon chopped peeled fresh gingerginger
• 1 tablespoon minced shallotshallot
• 1/3 cup whipping creamcream
• 2 tablespoons chili-garlic sauce*
• 6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into 1/2-inch piecesbutter

1. 01Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
2. 02*Available in the Asian foods section of many supermarkets and at Asian markets.

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