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VANILLA RUM SAUCE
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| Makes: 1 cup Serve with shellfish such as shrimp and scallops. | |
| 1/4 cup | white rum |
| 1/4 cup | dark rum |
| 1 tablespoon | lime juice |
| 3 tablespoons | sugar |
| 2 teaspoons | minced shallots |
| 1/2 | vanilla bean |
| 2 sticks | cold unsalted butter, cut into 1/2-inch pieces |
| to taste salt and ground black pepper | |
| 1/4 cup | heavy cream |
In a medium saucepan, combine the light and dark rum, lime juice, sugar, and shallot. Cut the vanilla in half lengthwise and scrape the seeds into the rum mixture with the point of a knife. Add the vanilla bean. Boil the mixture until only 3 tablespoon remain.
Whisk in the butter, piece by piece into the sauce over medium heat. Do not let sauce boil. Season with salt and pepper. Then whisk in whipping cream til thickened.
Strain the sauce into a bowl or saucepan and keep warm until ready to serve.
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