Saffron Cream Sauce


This saffron cream sauce is the perfect accompaniment to seafood dishes. Made with only a few simple ingredients, it is quick and easy to prepare. The sauce is rich and creamy, with a hint of sweetness from the saffron. It can be served with fish, shrimp, or scallops. It is also delicious on its own, or with a side of rice or pasta.

Ingredients

  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon saffron threads
  • 1 cup white wine
  • 1 cup heavy cream
  • Salt and pepper to taste

Method

  1. Heat the oil in a saucepan over medium heat. Add the shallot and garlic, and cook until softened, about 2 minutes.
  2. Add the saffron and cook for 1 minute. Add the wine and bring to a boil. Cook until the wine is reduced by half.
  3. Add the cream and bring to a simmer. Cook until thickened, about 5 minutes. Season with salt and pepper.
  4. Serve with fish, shrimp, or scallops, or on its own.

Potential changes & improvements

There are a few ways you can change up this recipe to suit your taste. You could add a bit of lemon juice to balance out the richness of the sauce. You could also add some chopped parsley or other herbs for a bit of color and flavor. If you want a bit more of a kick, you could add a pinch of cayenne pepper. Finally, if you want a sweeter sauce, you could add a tablespoon of honey.

What other food it works well with

In addition to seafood, this saffron cream sauce also goes well with chicken or veal. It is also delicious on its own, or with a side of rice or pasta.

Common Mistakes

One common mistake when making this sauce is to add the cream too early. If you add the cream before the wine has had a chance to reduce, the sauce will be thin and runny. Another mistake is to not cook the sauce long enough. Be sure to cook the sauce until it is thickened and coats the back of a spoon. If the sauce is too thick, you can thin it out with a bit of water or milk.

Nutritional Information

This recipe makes 4 servings. Each serving contains:

  • Calories: 400
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Cholesterol: 107 mg
  • Sodium: 97 mg
  • Carbohydrates: 13 g
  • Fiber: 1 g
  • Sugar: 3 g
  • Protein: 7 g

Allergens

This recipe contains the following allergens:

  • Gluten
  • Dairy

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