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Saffron Butter Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve this with any cooked fish or seafood...and is especially nice dolloped onto warm serving plates and place any small serving of cooked fish on top and then garnish with a bit more of the sauce....create!
1 cup cold unsalted butter
In a small heavy bottomed fry pan, melt 1 tablespoon of the butter. Cut the remaining butter into small pieces and set aside. In the hot butter saute the very finely minced shallots on medium heat until soft. Do not let them brown. Add the wine and cook and stir to reduce to about 2 tablespoons of liquid. Turn heat way down to low and whisk in the butter piece by piece. Turn up the heat so that the butter almosts comes to a boil, whisking constantly. Season with salt, pepper and saffron. Set aside while you cook up some fish or other seafood and then garnish nicely, using chives or green onion slices as accents.
Recipe created 2017-05-15.