Saffron sauce
By Maverick19
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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
Details
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
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