Saffron Cream Dressing

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This is a delicious lotion for shellfish of all sorts, white crab meat particularly, but lobster, prawns, scallops, etc., are good, too.


  • 1 tsp saffron threads infused in 2 tbsp boiling water
  • juice of ½


Mix together the saffron, lemon juice, salt, pepper and Dijon mustard. (Do not use a whisk as all the saffron threads get tangled up in it.) Leave to infuse for 5 minutes. Stir in the double cream. Use straight away as if kept for too long it becomes too thick.