Michel's Hot Buttered Rum Sauce

This rich, warm sauce tops chef Michel Richard's Raisin Tart.

  • Yield: Makes 1 1/2 cups
Michel's Hot Buttered Rum Sauce

Source: Martha Stewart Living, December/January 1999/2000


  • 1/2 cup light-brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup dark rum
  • 2 tablespoons unsalted butter, chopped


  1. In a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted.

Cook's Notes

This can be prepared ahead, cooled, covered, and set aside at room temperature for several hours or refrigerated overnight.


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