Creamy Saffron and Lemon Sauce

Name: Creamy Saffron and Lemon Sauce
Yield: Serves 6
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 onion, skinned and very finely chopped; 2 oz/56 g butter; 2 good pinches of saffron strands; ½ pint/285 ml good chicken stock; ½ pint/285 ml double cream; Grated rind and juice of 1 lemon

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This simple sauce is a delicious accompaniment to roast chicken – simple it is, but indulgent in its components.

Ingredients

2 oz/56 g butter
1 onion, skinned and very finely chopped

Side dish
Sauce
Summer
Gluten-free

Method

Melt the butter in a sauté pan and cook the very finely chopped onion over a moderate heat till it is really soft. Add the chicken stock and saffron and simmer till the stock has reduced by more than half. Add the lemon rind and juice and reduce for a further couple of minutes’ cooking.

Pour in the cream – it must be double, the danger with single cream is that it can curdle, or split.