Saffron sauce

Saffron sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

Directions

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


Nutrition

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