Vanilla Butter Sauce

This week, you will need today's recipe as an ingredient for Thursday's Lobster Gnocchi.

1/2 vanilla bean

1/4 cup water

4 sticks cold butter, cut into 1/2-inch pieces

1 teaspoon finely chopped tarragon

1/2 teaspoon finely chopped rosemary

1/2 teaspoon finely chopped thyme

1/2 teaspoon finely chopped chives

3/4 teaspoon lemon zest

Creole seasoning to taste

Cut vanilla bean in half lengthwise. Carefully scrape out seeds, using a small knife. Set seeds aside.

Bring water to a boil in a deep saucepot. Remove from heat and add butter, a few pieces at a time, whisking well after each addition. If butter begins to melt more slowly than desired, place saucepot back on hot burner for 3 to 5 seconds, whisking well (heat just long enoughto increase temperatureof sauce slightly, do not overheat.) Remove from heat and continue until all butter has been incorporated and sauce has properly emulisified. Add reserved vanilla seeds, tarragon, rosemary, thyme, chives, and zest, stir well. Taste, adjust seasoning with Creole seasoning.

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Enjoy!!!

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