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1 large shallot, finely diced
6-8 strands Gewürzhaus Saffron Stigmas A-Grade
125ml water or white wine
3 tsp white wine vinegar
6 tbsp light cooking cream
100g unsalted butter, chilled and diced
1 tsp Gewürzhaus Pyramid Flake Salt
Place the shallots, saffron, water (or white wine) and the vinegar in a small saucepan, and simmer on a LOW heat.
Gently stir until most of the liquid has evaporated and the shallots have softened.
Add the cream, and simmer for a further minute. Begin adding the butter one piece at a time, whisking thoroughly to incorporate it before adding the next piece.
Once all of the butter has been added and incorporated, season with salt to taste.
Enjoy with fish, chicken or steamed vegetables. We particularly recommend it with Baked Fish.
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