- 1 pinch saffron (ideally threads)
- 150 ml double cream
- 150 ml white wine
- 50 ml water
- 50 g butter
- Fill a jug or glass with 50ml/2fl oz. of water, and add a pinch of saffron to the water. The water will quickly turn golden yellow from the saffron.
- Add the white wine to a pan and simmer over a medium heat. Reduce the white wine down to a tablespoon or too.
- Melt the butter in the pan, this adds a glossiness to the sauce.
- Add the double cream, a small pinch of salt and the saffron infused water to the pan – by now the water should be a golden yellow. .Make sure to include all of those expensive saffron threads, they still are flavour (and colour) packed!
- Simmer over medium heat and stir until the sauce thickens and goes a stunning yellow, it will initially be quite a pale yellow, but as it heats it will intensify. Use the colour to determine when the sauce is ready.
- Enjoy. This sauce makes a luxurious accompaniment to many dishes.
Is saffron sauce spicy?
No, the taste of the saffron in this recipe is more floral and aromatic.
Is saffron good in a tomato sauce?
Yes, there are some traditional Italian recipes which use saffron and tomatoes as a sauce base.
Is saffron expensive?
Saffron is difficult to produce, and is regarded as one of the most expensive foods in the world by weight.
What does saffron sauce taste like?
Saffron is a complex taste to describe, but is best described as having a slightly grassy taste, and quite sweet almost like honey, it is almost equally sweet and savoury depending on how its paired.
What does Saffron sauce go with?
Saffron sauce has a pleasant yet complex taste and pairs well with any seafood. Fish, scallops and lobster are popular companions, but the sauce also goes well with chicken.
Due to it’s depth of flavour, it can even go with stronger meats like our grilled Pakistani-style mutton chops.