Saffron Butter Sauce
This is an incredibly easy and decadent sauce to make-especially if you want to impress someone with your culinary skills. And there is a way to cheat without sacrificing any flavor and making it a whole lot less pricy than using saffron from the bottle you buy. I usually make pork roulades which I would slice and top with the sauce. But, this will work with chicken, shrimp- almost anything except beef. Also a really different topping for a "white pizza" with spinach. Even just some pork chops. I have used it instead of the cheese topping on stuffed eggplant. So- here it is:
1/4 cup of butter
1 cup heavy cream
1 clove garlic, crushed or finely minced
1/2 packet of Goya Sazon con azafran- found in
the Mexican section of the grocery- very
cheap- less than $2 for about 8 packets- be
sure it is a yellow and orange box that
says "con azafran". These packets also
add much flavor to all kinds of soups
and stews. Note- you can add more of
the "con azafran" if desired after
tasting.
1/4 cup chopped fresh parsley- (optional-
at the restaurant I used fresh chopped
flat leaf parsley)
salt and pepper to taste- do NOT add salt
till all ingredients have been mixed and
simmered for about five minutes! Taste first for the amount you want!
Another note- the con azafron has no
calories itself, but the butter and
cream will add some significant calories.
Gently melt butter over medium heat (do not brown). Add garlic and very gently simmer until garlic has cooked about five minutes and lost it's raw taste. Add the 1/2 packet of con azafron, and stir briefly. Begin to drizzle the cream in, stirring. When all the cream is in, taste to see if you want more of the con azafran- finished sauce is a true medium yellow. Let simmer about five minutes till thickened. stirring frequently. Add salt and pepper if needed. At the last minute add the chopped parsely. This whole process is about ten minutes. Maybe longer if your butter is cold from the fridge. I always had a tub of butter at room temp at the restaurant, because it was used in so much stuff.
Leftover sauce will keep for at least four or five days in the fridge.
1/4 cup of butter
1 cup heavy cream
1 clove garlic, crushed or finely minced
1/2 packet of Goya Sazon con azafran- found in
the Mexican section of the grocery- very
cheap- less than $2 for about 8 packets- be
sure it is a yellow and orange box that
says "con azafran". These packets also
add much flavor to all kinds of soups
and stews. Note- you can add more of
the "con azafran" if desired after
tasting.
1/4 cup chopped fresh parsley- (optional-
at the restaurant I used fresh chopped
flat leaf parsley)
salt and pepper to taste- do NOT add salt
till all ingredients have been mixed and
simmered for about five minutes! Taste first for the amount you want!
Another note- the con azafron has no
calories itself, but the butter and
cream will add some significant calories.
Gently melt butter over medium heat (do not brown). Add garlic and very gently simmer until garlic has cooked about five minutes and lost it's raw taste. Add the 1/2 packet of con azafron, and stir briefly. Begin to drizzle the cream in, stirring. When all the cream is in, taste to see if you want more of the con azafran- finished sauce is a true medium yellow. Let simmer about five minutes till thickened. stirring frequently. Add salt and pepper if needed. At the last minute add the chopped parsely. This whole process is about ten minutes. Maybe longer if your butter is cold from the fridge. I always had a tub of butter at room temp at the restaurant, because it was used in so much stuff.
Leftover sauce will keep for at least four or five days in the fridge.
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