Friday, February 6, 2015

Saffron Butter Sauce

This is a wonderful sauce to complement both pastas and seafood.

Yields Approximately 1 cup

You’ll Need
  • ¼ teaspoon saffron threads, crumbled
  • 2 Tablespoons shallot, minced
  • 2 Tablespoons white wine vinegar
  • 3 Tablespoons heavy cream
  • 14 Tablespoons unsalted butter, cold and cut into 14 pieces
  • Salt and Pepper
  • In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine.
  • Simmer the mixture until it is reduced to about 2 Tablespoons.
  • Stir in the cream and simmer the mixture, whisking occasionally, until the liquid is reduced to 2 Tablespoons.
  • Season the mixture with salt and pepper.
  • Reduce heat to low, and whisk in the butter, 1 piece at a time, but overlapping slightly to keep the sauce from getting too hot.
  • Remove from heat, from time to time, as the butter is whisked in.
  • Remove from heat and season to taste with salt and pepper.
  • Use with pasta and/or sea foods.

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