Chili-Garlic Sauce

In a medium saucepan, heat the oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until golden, about 3 minutes. Remove from the heat and whisk in the vinegar, milk, brown sugar, chili-garlic sauce and ginger. Gradually whisk in the water. Simmer the sauce over moderately low heat until slightly thickened, about 10 minutes. Let cool slightly, then whisk in the lime juice and chilies. Transfer the sauce to a bowl or a glass jar and serve warm, at room temperature or chilled.

Make Ahead: The sauce can be refrigerated for up to 5 days Applications: Serve as a condiment with grilled beef, pork, poultry and shrimp. Toss with shredded lettuce, cabbage, cucumbers, carrots and apples or with steamed green beans.