SAFFRON CREAM SAUCE
Thick, rich, and luscious, this saffron cream sauce is the ultimate luxurious comfort food. Try it over your favorite seafood or pasta dish.
Provided by Gretchen
Time 20m
Number Of Ingredients 11
Steps:
- Prepare the saffron and make a roux. Put the warm water in a small bowl and crumble the saffron into it. Set aside to infuse. Meanwhile, melt the butter on medium heat. Add the onions and salt, and saute until translucent. Add the garlic and continue cooking until just fragrant, 20 to 30 seconds. Whisking constantly, add the flour to make a roux. Cook over medium heat until you can see the garlic bits in the roux getting toasty and the whole thing developing a golden hue, about 3 minutes.
- Finish the sauce. When your roux is lightly golden, add the milk in a thin stream, whisking constantly. Next, add the white wine and the saffron-infused water. Keep whisking; the sauce will thicken and smooth. Once it does, remove it from the heat and stir in the cream. Taste and adjust salt if necessary, and whisk in chili powder (optional). If the texture is too rich, stir in a bit more milk, a little at a time.
Nutrition Facts : Calories 209 kcal, Carbohydrate 7 g, Protein 2 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 60 mg, Sodium 219 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SAFFRON-PEPPER SAUCE
Steps:
- Cook a pinch each of saffron and red pepper flakes in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Add 1/3 cup piquillo peppers and cook 3 minutes. Puree with 1 tablespoon lemon juice. Season with salt.
SAFFRON SAUCE
This is a saffron cream souce I found elsewhere on the internet, I didn't really see any recipes I liked on here so I went to look elsewhere to find one. I found this one, tried it and it is great. I figured I would share it here since the place I found it didn't exactly have an easy way of printing it. This is great for crab cakes, salmon patties, mussels, or chicken.
Provided by Brammer
Categories Sauces
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Measure ingredients ahead of time, there may not be much time in between directions to measure the amount you need.
- Cut the butter into 8 pieces and put it back in the fridge, it has to be cold when you add it.
- Add the wine and shallots to a small heavy pot. Bring the wine and shallots to a boil on medium-high heat until there is a bout 2 tablespoons left.
- Turn the heat down to medium-low and add the saffron.
- Now add the heavy cream and whisk in the butter. Be sure to add the next piece before the last one has completely melted, stirring constantly, be sure NOT to let the mixture come to a boil.
- Add the lemon juice and salt and pepper to taste.
- Put on whatever it is you would like to use it on, the shallots are only there for cooking flavor if you would like a smoother sauce feel free to strain the sauce before putting it on whatever it is you are using it for.
Nutrition Facts : Calories 537.6, Fat 51.6, SaturatedFat 32.6, Cholesterol 142.6, Sodium 340.4, Carbohydrate 9.2, Sugar 0.7, Protein 1.9
SAFFRON SAUCE
Courtesy of my sister, who succeeded in replacing Sauce Hollondaise, which I absolutely don't like, with this fluffy and aromatic gem of a sauce. Goes wonderfully with green or white asparagus, breadsticks, or pretty much everything :).
Provided by Eismeer
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Melt clarified butter in a pan and add the onion.
- When onion turns translucent add garlic and stir.
- Add white wine and let simmer.
- Keep one TB cream back, add the rest to the pan. Let reduce sauce until desired consistency is reached.
- Dissolve the saffron threads in the remaining TB of cream and add to the sauce.
- Salt and pepper to taste.
- Serve.
BUTTER SAFFRON SAUCE
This elegant butter sauce with a touch of saffron is both a beautiful and flavorful sauce. It is delicious served with chicken medallions and rice, or mashed potatoes.
Provided by Divinity Turley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Combine shallots, white wine, and vinegar in a small, heavy-bottomed saucepan over medium heat until the liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce heat to low and simmer until the mixture is reduced by half, about 10 minutes.
- Remove the sauce from heat and whisk in the butter, little by little, until smooth. Season with salt and pepper to taste. Add saffron. Keep sauce warm over a double boiler until serving.
Nutrition Facts : Calories 516 calories, Carbohydrate 6.7 g, Cholesterol 152.7 mg, Fat 51.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 32.2 g, Sodium 65.9 mg, Sugar 1.3 g
SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON
This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
- Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
- Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
- When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
- Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.
SHAD FILLETS WITH RED PEPPER AND SAFFRON SAUCE
Provided by Molly O'Neill
Categories dinner, project, main course
Time 4h15m
Yield Four servings
Number Of Ingredients 13
Steps:
- Place the fish, skin side down, in a glass or ceramic baking dish. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns. Marinate for 1 hour.
- Preheat the oven to 300 degrees. Combine the red peppers, vinegar, saffron, garlic and thyme in a saute pan. Cover and cook over medium-low heat until the peppers are barely tender. Puree in a blender or food processor until smooth. Strain.
- Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Pour 1/2 cup of the pepper sauce over the fish. Cover with foil and bake until the small bones dissolve, about 3 to 4 hours.
- Fifteen minutes before serving, heat the remaining sauce in a saucepan over low heat. Season with salt and pepper to taste. Remove the fish from the oven. Cut the fillets in half and divide among 4 plates. Spoon the sauce over the shad and serve immediately.
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