Saffron Sauce

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 :).

• Ready In: 15 mins
• Serves: 1

Ingredients

• 1  small onion (chopped very thinly)
• 1  garlic clove (chopped very thinly)
• 250  ml  cream
• 125  ml white wine (chardonnay, good quality)
• 1  sachet saffron thread
• 1  tablespoon  clarified butter
•  salt and pepper

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.