Peas & Pachetta Bed 12 oz frozen peas 4 oz chopped pancetta 4 tblsp Creme…
Saffron Cream Sauce
The recipe for this sauce came my way as part of a larger recipe for salmon. My Sweet Lady Wife is not normally a big fan of sauces but she loved this one. It is such a multi-purpose sauce that I thought it deserved to be published on its own. I can already see this with pork tenderloin, for example.
Saffron Cream Sauce
Recipe Type: Sauce
Author:
Serves: 4
This sauce is great for seafood, pork, beef, or vegetables
Ingredients
- 4 tablespoons European butter
- 1 medium-large shallot, finely choped
- 6 mushrooms, sliced
- pinch of saffron
- ¼ cup dry sherry
- ¼ cup vermouth
- ½ cup heavy cream
- 1 teaspoon fresh chopped dill
- 2 tablespoons finely chopped fresh parsley
Instructions
- Put the saffron and sherry in a bowl and let stand for a few minutes.
- Melt the butter in a sautee pan over medium-high heat.
- When the butter has stopped foaming add the shallots.
- Let them cook for about 2 minutes.
- Add the mushrooms and cook until they start to brown.
- Add the saffron-sherry.
- Deglaze the pan.
- Add the vermouth.
- Cook, stiring frequently until the liquid has been reduced by half.
- Add the cream, dill, and parsley.
- Cook, stirring frequently, until the sauce has reached the consistency you desire.
