Total Time
15mins
Prep 5 mins
Cook 10 mins

Courtesy of my sister, who succeeded in replacing Sauce Hollondaise, which I absolutely don't like, with this fluffy and aromatic gem of a sauce. Goes wonderfully with green or white asparagus, breadsticks, or pretty much everything :).

Ingredients Nutrition

Directions

  1. Melt clarified butter in a pan and add the onion.
  2. When onion turns translucent add garlic and stir.
  3. Add white wine and let simmer.
  4. Keep one TB cream back, add the rest to the pan. Let reduce sauce until desired consistency is reached.
  5. Dissolve the saffron threads in the remaining TB of cream and add to the sauce.
  6. Salt and pepper to taste.
  7. Serve.