Saffron Sauce Recipes

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SAFFRON CREAM SAUCE



Saffron Cream Sauce image

Thick, rich, and luscious, this saffron cream sauce is the ultimate luxurious comfort food. Try it over your favorite seafood or pasta dish.

Provided by Gretchen

Time 20m

Number Of Ingredients 11

pinch of saffron
2 tablespoons very warm water
¼ cup unsalted butter
¼ cup finely minced onions
½ teaspoon Himalayan salt
2 cloves finely minced garlic
¼ cup flour
¾ cup milk
¼ cup white wine
⅔ cup cream
pinch chili powder

Steps:

  • Prepare the saffron and make a roux. Put the warm water in a small bowl and crumble the saffron into it. Set aside to infuse. Meanwhile, melt the butter on medium heat. Add the onions and salt, and saute until translucent. Add the garlic and continue cooking until just fragrant, 20 to 30 seconds. Whisking constantly, add the flour to make a roux. Cook over medium heat until you can see the garlic bits in the roux getting toasty and the whole thing developing a golden hue, about 3 minutes.
  • Finish the sauce. When your roux is lightly golden, add the milk in a thin stream, whisking constantly. Next, add the white wine and the saffron-infused water. Keep whisking; the sauce will thicken and smooth. Once it does, remove it from the heat and stir in the cream. Taste and adjust salt if necessary, and whisk in chili powder (optional). If the texture is too rich, stir in a bit more milk, a little at a time.

Nutrition Facts : Calories 209 kcal, Carbohydrate 7 g, Protein 2 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 60 mg, Sodium 219 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BUTTER SAFFRON SAUCE



Butter Saffron Sauce image

This elegant butter sauce with a touch of saffron is both a beautiful and flavorful sauce. It is delicious served with chicken medallions and rice, or mashed potatoes.

Provided by Divinity Turley

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 7

2 shallots, finely chopped
¾ cup dry white wine
1 teaspoon white wine vinegar
¾ cup heavy cream
12 tablespoons unsalted butter, at room temperature
salt and ground black pepper to taste
¼ teaspoon saffron threads

Steps:

  • Combine shallots, white wine, and vinegar in a small, heavy-bottomed saucepan over medium heat until the liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce heat to low and simmer until the mixture is reduced by half, about 10 minutes.
  • Remove the sauce from heat and whisk in the butter, little by little, until smooth. Season with salt and pepper to taste. Add saffron. Keep sauce warm over a double boiler until serving.

Nutrition Facts : Calories 516 calories, Carbohydrate 6.7 g, Cholesterol 152.7 mg, Fat 51.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 32.2 g, Sodium 65.9 mg, Sugar 1.3 g

SAFFRON CREAM SAUCE



SAFFRON CREAM SAUCE image

Categories     Fish

Number Of Ingredients 9

2 large pinches saffron
1/2 cup dry white wine such as Sauvignon Blanc
2 to 3 teaspoons canola oil
1/2 cup finely minced shallots
1 small thyme sprig, optional
1 8-ounce bottle clam juice
1 cup heavy cream
-- Kosher salt, to taste
-- Lemon juice, to taste

Steps:

  • Crumble the saffron, add it to the wine let steep until the saffron begins to color the wine, about 15 minutes. Add the oil to a medium skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the wine, saffron and thyme, if using. Bring to a boil and cook until the skillet is almost dry, about 3 minutes. Taste, and remove the thyme before it becomes strong. Add the clam juice; bring to a boil and cook until reduced by about half, about 6 minutes. The flavor should be assertive at this point since the cream will mellow the intensity. Pour the mixture through a strainer into a bowl or glass measure, pressing on the solids. Discard the solids and return the liquid to the skillet. Add the cream, bring to a boil and reduce until the sauce coats the back of a spoon and is the desired consistency. Taste and adjust the seasoning, adding a squeeze of lemon juice, if needed.

SAFFRON-PEPPER SAUCE



Saffron-Pepper Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Number Of Ingredients 0

Steps:

  • Cook a pinch each of saffron and red pepper flakes in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Add 1/3 cup piquillo peppers and cook 3 minutes. Puree with 1 tablespoon lemon juice. Season with salt.

SAFFRON SAUCE



Saffron Sauce image

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

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

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.

SAFFRON SAUCE FOR FISH - SPAIN



Saffron Sauce for Fish - Spain image

This is a sauce often used for fish. Spaniards eat a good amount of fish, so this sauce is pretty popular. When you cook fish, make this sauce, and add in the fish pan juices as the very last step of this recipe.

Provided by Mme M

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 pint fish stock
1/4 teaspoon saffron thread
1/2 cup butter
1/2 cup flour
1 small red pepper, seeded and cut into strips
1 small green pepper, seeded and cut into strips
1 garlic clove, crushed and chopped
2/3 cup cream
3 tablespoons madeira wine
1 teaspoon lemon juice

Steps:

  • Dissolve the saffron in heated fish stock that uses white wine and a little vinegar.
  • Make a roux with hlaf the butter (or 1/4 cup) and the flour. Moisten with the stock, adding stock until the consistency is just as thick as whipping cream.
  • Soften the peppers with the garlic in the remaining butter over low heat. When they are soft, add this to the sauce and simmer for 10 minutes.
  • Pour in the cream, Madeira and lemon juice.
  • Add juices from the fish you are cooking to use this sauce with, for maximum flavor and so as not to be wasteful!

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