Saffron Cream Sauce for Seafood

Ingredients

• 1/2 tsp saffron threads
• 2 tbsp warm water
• 3 tbsp unsalted butter
• 2 shallots, finely minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup seafood or chicken stock
• 1 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp fresh lemon juice
• 1/2 tsp white pepper
• Salt to taste
• 1 tbsp fresh tarragon, chopped (or chervil)

Instructions

1. 1

   Bloom the saffron: combine saffron threads with 2 tbsp warm water. Let steep for 10 minutes.

2. 2

   Melt butter in a saucepan over medium heat. Sauté shallots for 4 minutes until translucent. Add garlic and cook 1 minute more.

3. 3

   Add tomato paste and stir for 1 minute.

4. 4

   Pour in white wine and simmer for 3 minutes until reduced by half.

5. 5

   Add stock and the bloomed saffron with its soaking liquid. Simmer for 3 more minutes.

6. 6

   Pour in heavy cream. Reduce heat to low and simmer gently for 5–7 minutes until the sauce is lightly thickened and beautifully golden.

7. 7

   Stir in lemon juice. Season with white pepper and salt.

8. 8

   Finish with fresh tarragon. Serve immediately spooned over seafood.