Vanilla Butter for Shellfish



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.