Saffron butter sauce
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Saffron butter sauce
  Sauces    Saffron    Butter  
Last updated 6/12/2012 12:41:26 AM. Recipe ID 191. Report a problem with this recipe.
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      Title: Saffron butter sauce
 Categories: Sauces
      Yield: 1 servings
    1/4 ts Saffron threads, crumbled
      2 tb Shallot, minced
      2 tb White wine vinegar
      3 tb Dry white wine
      3 tb Heavy cream
     14 tb 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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Recipe ID 191 (Apr 03, 2005)

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