Saffron Eschalots

Preparation info

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By Brent Savage

Published 2010

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  • 20 ml ( fl oz) extra virgin olive oil
  • 6 small eschalots (French shallots)
  • 1 cinnamon stick
  • 10 g ( oz) coriander seeds
  • 4 cardamom pods, bruised
  • 20 saffron threads
  • 200 ml (7 fl oz) freshly squeezed orange juice (about 3 oranges)


Place the oil and eschalots in a small saucepan over medium heat. Cook for 3 minutes or until golden. Add the spices and juice, reduce the heat to low–medium and cook for 20 minutes or until reduced to a thickened glaze which coats the eschalots. Set aside and keep warm.