Chili-Lime Cream Sauce (Foamed)

Submitted by Simply Gourmet

"This recipe was what Jennifer & Scott planned to make for Molecular Gastronomy Night. The original recipe is from Presentation Night (2006-May-13) with the only difference being foaming of the Lime Cream Sauce. The Chili - Lime Cream Sauce recipe from 2006 is shown here without details of the foaming. The sauce can be served with the same shrimp cakes that were paired with the sauce."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 6

ingredients

• 1⁄4 cup dry white wine
• 1⁄4 cup fresh lime juice
• 1 tablespoon fresh ginger, chopped &, peeled
• 1 tablespoon shallot, minced
• 1⁄3 cup whipping cream
• 2 tablespoons chili-garlic sauce
• 6 tablespoons unsalted butter (room temperature cut into 1/2 -inch pieces)

directions

1. Combine first 4 ingredients in heavy small saucepan.
2. Boil over high heat until reduced by half, about 3 minutes.
3. Add cream and boil until reduced by half, about 2 minutes.
4. Reduce heat to low.
5. Mix in chili-garlic sauce.
6. Add butter, 1 piece at a time, whisking just until melted before adding next piece.