LEMON-CAYENNE-SAFFRON BUERRE BLANC

By akselden

Ingredients

• 1 c. white wine
• 1/2 tsp. saffron
• 3 tbsp. heavy cream
• 1/3 lb. cold unsalted butter
• 1/2 tsp. lemon juice
• 1/2 tsp. cayenne pepper
• 1 tsp. kosher salt

Preparation

Step 1

Reduce the wine and saffron until syrupy and nearly dry. Add the cream and cook until liquid is reduced by half. Slowly add the butter and whisk until emulsified. Add the lemon juice, cayenne pepper and salt. Keep warm.