Saffron sauce?!
Answers: could anyone tell me how to make a good saffron sauce
saffron is expensive but great tasting ..are you inviting anyone to taste.. lol
1/2 cup of finely minced shallots
1/2 cup of dry white wine
1 pinch of saffron threads
2 tablespoons of heavy cream
1 stick of cold butter, cut into pieces
2 teaspoons of fresh lemon juice and
Some Salt and pepper
2/3 cup dry white wine
2/3 cup fish stock
1 pinch saffron
Add these to a non reactive pan
Lower the heat and gradually stir in heavy cream, just a little at a time. Let simmer gently until the sauce thickens.
Add a squeeze of lemon juice and season to taste with salt and pepper.
serve over pasta,rice,or garlic smashed potatoes
what'sa non reactive pan?
And we are in the veggie section, so I would suggest using veg. stock instead of fish stock...
Heres another version. JW's version sounds good if you are a vegetarian simply get massel stock cubes which are vegetarian in a fish flavour.
Saffron Sauce
2 shallots , chopped fine
3/4 cup dry white wine
1 teaspoon white wine vinegar
3/4 cup heavy cream
12 tablespoons unsalted butter , softened
to taste salt & freshly ground black pepper
1/4 teaspoon saffron threads
1 small red leaf lettuce
to taste parsley , for garnish
First heat a bit of water in a saucepan, turn on low heat and set aside to use as a warmer for your sauce.
12Then combine shallots, white wine and vinegar in another small saucepan.
13Cook over medium heat until all liquid has evaporated.
14Whisk in the cream, lower the heat and simmer to reduce the cream by half.
15Remove the pan from the heat and whisk in your 12 tablespoons of softened unsalted butter a little at a time.
16Season with salt and pepper and then stir in the saffron.
17Place your saucepan over the hot water you set aside in another pan, to keep your sauce warm.