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  Recipe Home » Sauces » Saffron Butter Sauce
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  Saffron Butter Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 853
1/4 tsp Saffron threads, crumbled
2 tbsp Shallot, minced
2 tbsp White wine vinegar
3 tbsp Dry white wine
3 tbsp Heavy cream
14 tbsp Unsalted butter, cold, cut i to 14 pieces
In a small heavy saucepan, combine the saffron, shallot, vinegar, and
wine. Simmer the mixture until it is reduced to about 2 Tablespoons.
Stir in the cream and simmer the mixture, whisking occasionally,
until the liquid is reduced to 2 Tablespoons.

Season the mixture with salt and pepper. Reduce heat to low, and
whisk in the butter, 1 piece at a time, but overlapping slightly to
keep the sauce from getting too hot. Remove from heat, from time to
time, as the butter is whisked in.

Remove from heat and season to taste with salt and pepper. Use with
pasta and/or seafoods. Makes about 1 cup.

(see Fettuccine with Scallops and Peas, a Gourmet Mag. favorite)
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