I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Vanilla Butter for Shellfish

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Chef Valery Malijenovsky, executive chef of the Meridien in Tahiti, serves the following sauce on fresh shellfish, such as prawns and lobster, as well as with grilled fish.

Vanilla Butter for Shellfish

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Ingredients

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2 shallots, minced

1 Tahitian Vanilla Bean, Split lengthwise

2 cups dry white wine

1 teaspoon white wine vinegar

2 tablespoons heavy cream

4 ounces cold butter (8 tablespoons, or 1 cube)

salt and pepper to taste

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Instructions

Place the shallots in a saucepan with the vanilla bean, wine and vinegar. Bring to a boil and reduce mixture until 1/4 cup of liquid is left.

Add 2 tablespoons of heavy cream and bring mixture back to a boil. Add the butter, cut into pieces, and mix with a whisk until mixture thickens. Remove from heat.

Remove vanilla bean and scrape the seeds into the mixture. Add salt and pepper to taste.

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Patricia Rain

Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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