Saffron Cream Sauce
Saffron Cream Sauce is a rich and aromatic sauce made with saffron, heavy cream, garlic, and a blend of spices. It adds a luxurious golden hue and a delicate floral flavor to dishes like pasta, chicken, or seafood, enhancing their taste with a velvety texture and vibrant color.
Equipment
- Small bowl
- Medium saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
Ingredients
- Pinch of saffron
- 2 tablespoons warm water
- 2 tablespoons unsalted butter
- 1 small shallot finely minced
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable stock optional, for thinning
- 1/4 cup dry white wine optional, enhances flavor
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh parsley finely chopped (optional, for garnish)
Instructions
- In a small bowl, combine the pinch of saffron with 2 tablespoons of warm water. Allow it too steep for 10 minutes, releasing the vibrant color and aroma.
- Melt the unsalted butter in a medium saucepan over medium heat. Add the finely minced shallot and cook until soft and translucent, about 2-3 minutes. Stir in the minced garlic and sauté for another minute, ensuring it doesn’t brown.
- If using, pour in dry white wine and let it simmer until reduced by half, approximately 3-4 minutes.
- Lower the heat and slowly stir in the heavy cream. Add the saffron water, along with the strands, for its rich color and aroma. If you prefer a thinner consistency, stir in chicken or vegetable stock.
- Season the sauce with salt and freshly ground black pepper to taste. Let it simmer gently for 5-7 minutes, stirring occasionally, until slightly thickened and the flavors meld together.
- Remove the sauce from the heat and stir in fresh parsley for a pop of color and freshness. Serve warm over pasta, seafood, chicken, or vegetables.