Saffron cream sauce

Buyingcar2012

Just wondering if anyone has a recipe for the above which they could recommend?


There are lots on the net but not sure which one to use.

sdp

this is one i use, its at Beurre Blanc with saffron,

3 tbsp dry white wine
3tbsp whits wine vineger
1small shallot chopped finely
pinch of ground white pepper
1tbsp double cream
6oz unsalted butter , diced and chilled
freshly squeezed lemon juice
good pinch of saffron.

soak saffron in cream
put first 4 ingredients into saucepan over med heat, bring to a boil and reduce to about a tbsp,
lower heat
add cream and sattron mix and reduce again tell starts to thicken,
whisk in the butter a piece at a time,keeping it just warm enough to absorb butter,
season with salt, and lemon juice if needed,

serve and enjoy
we have it with fresh fish,
hope this helps

Buyingcar2012

sdp wrote: »

this is one i use, its at Beurre Blanc with saffron,

3 tbsp dry white wine
3tbsp whits wine vineger
1small shallot chopped finely
pinch of ground white pepper
1tbsp double cream
6oz unsalted butter , diced and chilled
freshly squeezed lemon juice
good pinch of saffron.

soak saffron in cream
put first 4 ingredients into saucepan over med heat, bring to a boil and reduce to about a tbsp,
lower heat
add cream and sattron mix and reduce again tell starts to thicken,
whisk in the butter a piece at a time,keeping it just warm enough to absorb butter,
season with salt, and lemon juice if needed,

serve and enjoy
we have it with fresh fish,
hope this helps

Would that sauce go well with panfried Monkfish wrapped in Parma ham?

If not, what would suit?!

sdp

yep, it would work really well,
the parma ham nice and crispy and soft fish, if you worried the sauce not strong enough for parma ham, add bit more lemon or try lime juice, but play around with it, you can add anything to a beurre blanc, we often add anchovies,or shrimp,the list is endless, or you could try a bechamel sauce, if you want that recipe, i can post it here for you,
goog luck