Makes: 1 cup
Serve with shellfish such as shrimp and
1/4 cup white rum
1/4 cup dark rum
1 tablespoon lime
3 tablespoons sugar
2 teaspoons minced shallots
2 sticks cold unsalted butter, cut into 1/2-inch pieces
salt and ground black pepper
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.
Strain the sauce into a bowl
or saucepan and keep warm until ready to serve.