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Saffron butter sauce
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Sauces & Dressings |
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Ingredients:
| 1/4
| tsp | Saffron threads, crumbled | | 2
| tbsp | Shallot, minced | | 2
| tbsp | White wine vinegar | | 3
| tbsp | Dry white wine | | 3
| tbsp | Heavy cream | | 14
| tbsp | Unsalted butter, cold, cut i | | | -to 14 pieces |
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Procedures:
| 1 | In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine. | | 2 | Simmer the mixture until it is reduced to about 2 tablespoons. | | 3 | Stir in the cream and simmer the mixture, whisking occasionally, until the liquid is reduced to 2 tablespoons. | | 4 | Season the mixture with salt and pepper. | | 5 | 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. | | 6 | Remove from heat, from time to time, as the butter is whisked in. remove from heat and season to taste with salt and pepper. | | 7 | Use with pasta and/or seafoods. | | 8 | Makes about 1 cup. | | 9 | (see fettuccine with scallops and peas, a gourmet mag. | | 10 | Favorite) |
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