Hot Rum Butter Sauce
This is a sauce inspired by my love of a drink that I encountered on my travels. It combines warmed dark rum, melted butter and a little molasses. While the drink is perfect on a winter's day, I realized that it would, with a few changes, make a delicious sauce for all meats, particularly, pork and beef. Give it a try.
Hot Rum Butter Sauce Recipe
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(Serves About 4)
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Ingredients​
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½ Cup Dark Rum​
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¼ Cup Molasses
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1 Cup Beef Stock
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¼ Cup Demi Glace (You can buy concentrate from most supermarkets)
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½ Stick of Butter
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2 Shallots (Minced)
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3 Cloves Garlic (Minced)
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1 Tsp Kosher Salt
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1 Tsp Ground Black Pepper
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Instructions
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Melt the butter into a saucepan.
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Once it is all melted and begins to foam, add the shallots.
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Season with a pinch of salt and pepper. Keep the rest to season at the end.
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Cook the shallots for 2 minutes.
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Add the minced garlic. Cook the garlic for 2 minutes.
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Add the beef stock and combine well.
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Add the dark rum and combine well.
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Add the molasses and the demi glace and combine well.
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Simmer on a gentle heat until all of the liquids have combined to one. This should be about 10-15 minutes.
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You can either keep the shallots and garlic in the sauce, or if you want you can strain those out, once they have added their flavor to the sauce.
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If you want to make the sauce a little more thick, you can whisk a small amount of extra butter into the sauce, before serving.