Saffron Butter Sauce
Try this Saffron Butter Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
sauces
cream
butter
shallot
wine
white wine
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 ts saffron threads crumbled
- 2 tb shallot minced
- 2 tb white wine vinegar
- 3 tb dry white wine
- 14 tb unsalted butter cold
- 3 tb heavy cream
- Carbohydrate 4.52668625 g
- Cholesterol 457.988125 mg
- Fat 169.5325425 g
- Fiber 0.00682500016689301 g
- Protein 2.67492625 g
- Saturated Fat 107.2647745 g
- Serving Size 1 1 Serving (312g)
- Sodium 34.749 mg
- Sugar 4.51986124983311 g
- Trans Fat 11.7226805 g
- Calories 1537 calories
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 seafoods. Makes about 1 cup. (see Fettuccine with Scallops and Peas, a Gourmet Mag. favorite)
