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White sauce

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


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

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.

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