1 tablespoon Thai chili-garlic sauce
1/2 tablespoon minced garlic
3 tablespoons fresh lime juice
1/3 cup white wine
1/2 cup heavy cream
1/2 cup unsalted butter, softened
salt and ground black pepper to taste
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.