Saffron Sauce

Ingredients

  • ½ quantity jamón stock
  • 0.25 g saffron (about 50 threads)

Method

Place the stock and saffron in a saucepan and heat to 85°C (185°F). Simmer for 20 minutes, keeping the stock at 85°C, to infuse. Strain through a fine sieve. Set aside and keep warm.