Date Added: Aug 28, 2010 American Sauces
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This Saffron Sauce recipe is simple to make, versatile and goes great with both poultry and seafood. Its rich creamy consistency is a wonderful accompaniment for many dishes.
- 2 Cup(s) Heavy Cream
- 3 Table Spoon(s) Butter
- 1 Each Thyme Sprigs
- 1 Tea Spoon(s) Garlic, minced
- 1/2 Cup(s) White Wine
- ½ Table Spoon(s) Saffron Threads, loose
- To Taste Sea Salt & Pepper
- 2 Table Spoon(s) Onions, small dice
- 1 Table Spoon(s) Olive Oil, unfiltered
- Pre-heat a heavy bottom pot over a medium-high heat.
- Place in the olive oil, 1 Tablespoon of butter, onions, garlic, and allow to cook for 3-4 minutes, then add the fresh thyme.
- Cook for another 2-3 minutes, then add the white wine and saffron.
- Turn the flame down to medium and allow this to simmer and reduce by 1/2 of its volume.
- Next, add the cream and allow this too to reduce, but this time by 1/2.
- The sauce will thicken on its own through the reduction process and when the sauce is at the desired viscosity, strain it through a sieve.
- Keeping the sauce off of a direct flame, whisk in the whole butter and season to taste with salt and pepper.
- Serve hot and enjoy.