Vanilla Sauce

This recipe has been supplied by Broken Nose Vanilla

Try this as a sauce to accompany grilled or pan seared fish – an unexpected flavour burst with fresh fish:

Scrape out seeds from one vanilla pod – set aside the seeds.

In a saucepan, put the empty pod, 100g butter, half of a small clove of garlic, quarter of kaffir lime leaf, half a teaspoon of sugar and juice of a large lime – simmer in a saucepan over low-med heat – turn heat down as soon as it starts to boil, reduce to a paste.

Add one cup of cream and bring slowly back to a simmer. When it starts to boil, add the vanilla seeds and simmer for about 15 minutes to allow the flavour to infuse.