This elegant butter saffron sauce is both beautiful and flavorful. It's delicious when served over chicken medallions and either rice or mashed potatoes.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
516 Calories
Recipe Instructions
Step 1
Combine wine, shallots, and vinegar in a small, heavy-bottomed saucepan over medium heat. Cook until liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce the heat to low, and simmer until mixture has reduced by half, about 10 minutes. Remove from the heat.
Step 2
Whisk in butter, 1 tablespoon at a time, until smooth. Season with salt and pepper, then stir in saffron.
Step 3
Serve immediately or keep warm over a double boiler until ready to serve.
Ingredients
salt and ground black pepper to taste
¾ cup dry white wine
1 teaspoon white wine vinegar
¾ cup heavy cream
¼ teaspoon saffron threads
2 medium shallots, finely chopped
12 tablespoons unsalted butter, at room temperature
