Butter Saffron Sauce Recipes
SAFFRON SAUCE
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.
Provided by Brammer
Categories Sauces
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 537.6, Fat 51.6, SaturatedFat 32.6, Cholesterol 142.6, Sodium 340.4, Carbohydrate 9.2, Sugar 0.7, Protein 1.9
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 :).
Provided by Eismeer
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Melt clarified butter in a pan and add the onion.
- When onion turns translucent add garlic and stir.
- Add white wine and let simmer.
- Keep one TB cream back, add the rest to the pan. Let reduce sauce until desired consistency is reached.
- Dissolve the saffron threads in the remaining TB of cream and add to the sauce.
- Salt and pepper to taste.
- Serve.
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