Saffron Sauce

Date Added: Aug 28, 2010 American Sauces
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Prep Time

5 mins

Cook Time

20 mins

Ready In

25 mins



*to adjust serving size click on "serving box".


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
  • 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  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


    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.

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