Saffron Sauce

1. 1

   Melt clarified butter in a pan and add the onion.

2. 2

   When onion turns translucent add garlic and stir.

3. 3

   Add white wine and let simmer.

4. 4

   Keep one TB cream back, add the rest to the pan. Let reduce sauce until desired consistency is reached.

5. 5

   Dissolve the saffron threads in the remaining TB of cream and add to the sauce.

6. 6

   Salt and pepper to taste.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.