Saffron sauce

By Maverick19

Ingredients

• 1 Tbsp unsalted butter
• 1 Tbsp extra virgin olive oil
• 2 scallions, white and light green parts only, thinly sliced
• 2 cups heavy cream
• 2 cups vegetable stock or low sodium broth
• Pinch of Saffron threads
• Kosher salt and freshly ground pepper

Preparation

Step 1

In a medium saucepan, melt the butter in the evoo. Add the scallions and cook over moderate heat until softened, about 2 minutes. Add the heavy cream, vegetable stock and saffron and bring just to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced to 1 3/4 cups, about 15 minutes. Strain the sauce through a sieve, into a small saucepan, and season with salt and pepper. Keep the saffron sauce warm over low heat, stirring occasionally, until ready to use. Serve hot