I agree with Holly3. I made it without the rum and debated about the note saying you could substitute 2 tablespoons of lemon juice. The recipe already calls out for 2 tablespoons of lemon juice so I decided to leave the additional lemon juice to the end so I could taste it first. 2 tablespoons of lemon juice is approx. the juice of a whole average sized lemon, that's a lot of tartness! When the sauce was finished I tasted it and it was way too bitter! Even my husband said he didn't like it. I decided 1 teaspoon of honey just wasn't enough. Maybe it was a typo and it should have been 1 tablespoon. Froze the extra lemon juice for next time and added more honey (about 2 more teaspoons). It was perfect. I'm going to try the leftover sauce on chicken tonight.
Golden Rum-Butter Sauce
This sauce also tastes great on shrimp or scallops.
This recipe goes with Pecan-Crusted Tilapia
More From Southern Living
- 3 tablespoons butter
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tablespoons rum*
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1. Melt 1 Tbsp. butter in a small skillet over medium-high heat; add shallot and garlic, and cook, stirring occasionally, 5 minutes or until shallot is tender. Reduce heat to low, and slowly whisk in rum, next 4 ingredients, and remaining 2 Tbsp. butter. Cook, stirring occasionally, 1 minute; serve warm.
- *Fresh lemon juice may be substituted.
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