Saffron Sauce For Seafood

Ingredients

1/2 cup finely minced shallots

1/2 cup dry white wine

1 pinch saffron threads

2 tablespoons heavy cream

1 stick of cold unsalted butter, cut into pieces

2 teaspoons fresh lemon juice 

 Salt and pepper

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Peel shallots and mince - Set aside

Squeeze fresh lemon juice. Remove any seeds - Set aside

Cut butter into 8 pieces. Return to refrigerator until you are ready to use it.  Butter must be very cold when added.

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Put wine and shallots into a small, heavy pot

On medium-high heat bring wine and shallots to a boil. Continue to boil everything down to about 2 Tablespoons. About 5 minutes.

Lower heat to medium - low and add the saffron.

Add the heavy cream.

Whisk in the butter. Add each piece before the last one has completely melted.

Stir constantly! Don’t allow mixture to come to a boil.

Add 2 teaspoons fresh lemon juice. Add some salt and pepper to taste.

Strain the sauce and discard the cooked shallots or retain the shallots and puree sauce before serving. 

Serve over a variety of seafoods.  

Cover opened oyster with sauce and heat until top begins to golden. 

Drizzle over crab cakes.

Enjoy over chilled baked salmon.