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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 in a blue Le Creuset gravy boat by Simon Majumdar

Hot Rum Butter Sauce Recipe

(Serves About 4)


  • ½ Cup Dark Rum

  • ¼ Cup Molasses

  • 1 Cup Beef Stock

  • ¼ Cup Demi Glace (You can buy concentrate from most supermarkets)

  • ½ Stick of Butter

  • 2 Shallots (Minced)

  • 3 Cloves Garlic (Minced)

  • 1 Tsp Kosher Salt

  • 1 Tsp Ground Black Pepper


  1. Melt the butter into a saucepan.

  2. Once it is all melted and begins to foam, add the shallots.

  3. Season with a pinch of salt and pepper. Keep the rest to season at the end.

  4. Cook the shallots for 2 minutes.

  5. Add the minced garlic. Cook the garlic for 2 minutes.

  6. Add the beef stock and combine well.

  7. Add the dark rum and combine well.

  8. Add the molasses and the demi glace and combine well.

  9. Simmer on a gentle heat until all of the liquids have combined to one. This should be about 10-15 minutes.

  10. 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.

  11. 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.

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