Prep 10 mins
Cook 20 mins
This is a saffron cream souce I found elsewhere on the internet, I didn't really see any recipes I liked on here so I went to look elsewhere to find one. I found this one, tried it and it is great. I figured I would share it here since the place I found it didn't exactly have an easy way of printing it. This is great for crab cakes, salmon patties, mussels, or chicken.
- 1⁄2 cup shallot, finely minced
- 1⁄2 cup dry white wine
- 1 pinch saffron thread
- 2 tablespoons heavy cream
- 1⁄2 cup butter, cold and cut into pieces
- 2 teaspoons lemon juice, fresh
- salt and pepper, to taste
- Measure ingredients ahead of time, there may not be much time in between directions to measure the amount you need.
- Cut the butter into 8 pieces and put it back in the fridge, it has to be cold when you add it.
- Add the wine and shallots to a small heavy pot. Bring the wine and shallots to a boil on medium-high heat until there is a bout 2 tablespoons left.
- Turn the heat down to medium-low and add the saffron.
- Now add the heavy cream and whisk in the butter. Be sure to add the next piece before the last one has completely melted, stirring constantly, be sure NOT to let the mixture come to a boil.
- Add the lemon juice and salt and pepper to taste.
- Put on whatever it is you would like to use it on, the shallots are only there for cooking flavor if you would like a smoother sauce feel free to strain the sauce before putting it on whatever it is you are using it for.