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.

Ingredients
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

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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