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
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.
Find it online: https://vanillaqueen.com/vanilla-butter-for-shellfish/