Saffron Sauce

Name: Saffron Sauce
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 large or 2 small or medium onions, skinned and very neatly chopped; 3 tbsp olive oil; ½ tsp saffron strands; 1 pint/570 ml good chicken stock; 5 oz/140 ml double cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is an exceptionally useful and delicious sauce. Don’t be tempted to substitute powdered saffron for the strands, though.

Ingredients

1 large or 2 small or medium onions, skinned and very neatly chopped
3 tbsp olive oil
½

Sauce
Gluten-free
Summer

Method

Make this sauce in a sauté pan for speed. Heat the oil and cook the finely chopped onion for several minutes till well softened and turning golden. Soak the saffron in the stock and then pour this into the onions. Let it simmer and reduce by about half in quantity. Pour in the cream and let the sauce bubble for a couple of minutes. Season with salt and pepper.

This is good with chicken