Description

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.

Ingredients

• 2  Cup(s) Heavy Cream
1
• 3  Table Spoon(s) Butter
2
• 1  Each Thyme Sprigs
3
• 1  Tea Spoon(s) Garlic, minced
4
• 1/2  Cup(s) White Wine
5
• ½ one_half Table Spoon(s) Saffron Threads, loose
6
•  To Taste Sea Salt & Pepper
7
• 2  Table Spoon(s) Onions, small dice
8
• 1  Table Spoon(s) Olive Oil, unfiltered
9

Directions

1. Pre-heat a heavy bottom pot over a medium-high heat.
2. Place in the olive oil, 1 Tablespoon of butter, onions, garlic, and allow to cook for 3-4 minutes, then add the fresh thyme.
3. Cook for another 2-3 minutes, then add the white wine and saffron.
4. Turn the flame down to medium and allow this to simmer and reduce by 1/2 of its volume.
5. Next, add the cream and allow this too to reduce, but this time by 1/2.
6. 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.
7. Keeping the sauce off of a direct flame, whisk in the whole butter and season to taste with salt and pepper.
8. Serve hot and enjoy.