Saffron Alfredo

This is a base sauce for other recipes and can be modified to fit almost any white sauce recipe. It is a sauce you can freeze and use at a later time. It thickens into a paste as it cools; use only a tablespoon or two per meal that you are making. I use this sauce as a base for my shrimp diablo.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 136 Calories

Ingredients

• ¼ cup butter
• 2 tablespoons minced garlic
• 1 pinch kosher salt and ground black pepper to taste
• 4 white onions, thinly sliced
• 2 cups dry white wine (such as Chardonnay)
• 8 quarts heavy whipping cream
• 2 tablespoons saffron

Recipe Instructions

Step 1

Melt butter in a very large pot over medium heat. Add onions and garlic; cook and stir until softened and browned, about 20 minutes. Pour in white wine; simmer until reduced by half, 5 to 10 minutes.

Step 2

Stir heavy cream into the saucepan. Bring to a boil; reduce heat and simmer until reduced by half, about 20 minutes. Stir in saffron. Season sauce lightly with salt and pepper.

Step 3

Refrigerate sauce until cool and thick, about 1 hour. Spoon into ice cube trays and freeze until solid.