This delicious sauce may be made easily and inexpensively, and served on fish or pasta for a wonderful meal.

Saffron Butter Sauce
Serves: 1 Cup
  • 1/4 teaspoons saffron threads, crumbled
  • 2 Tablespoons shallot, minced
  • 2 Tablespoons white wine vinegar
  • 3 Tablespoons dry white wine
  • 3 Tablespoons heavy cream
  • 14 Tablespoons unsalted butter *
  1. * Butter should be cold and cut into pieces.
  2. In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine.
  3. Simmer the mixture until it is reduced to about 2 Tablespoons.
  4. Stir in the cream and simmer the mixture, whisking occasionally, until the liquid is reduced by a quarter.
  5. Season the mixture with salt and pepper.
  6. 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.
  7. Remove from heat, from time to time, as the butter is whisked in, allowing the butter to melt in gently and infuse with the saffron base.
  8. Remove from heat and season to taste with salt and pepper.
  9. Use with pasta or seafood.
  10. Makes about 1 cup.
Today, saffron may be found in many ethnic markets quite inexpensively.

Serve this sauce as an accompaniment to Fettuccine with Scallops and Peas.

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