*  Exported from  MasterCook  *
 
                            SAFFRON BUTTER SAUCE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   ts           Saffron threads, crumbled
    2       tb           Shallot, minced
    2       tb           White wine vinegar
    3       tb           Dry white wine
    3       tb           Heavy cream
   14       tb           Unsalted butter, cold, cut i
                         -to 14 pieces
 
   In a small heavy saucepan, combine the saffron,
   shallot, vinegar, and wine. Simmer the mixture until
   it is reduced to about 2 Tablespoons. Stir in the
   cream and simmer the mixture, whisking occasionally,
   until the liquid is reduced to 2 Tablespoons.
   
   Season the mixture with salt and pepper.  Reduce heat
   to low, and whisk in the butter, 1 piece at a time,
   but overlapping slightly to keep the sauce from
   getting too hot.  Remove from heat, from time to time,
   as the butter is whisked in.
   
   Remove from heat and season to taste with salt and
   pepper.  Use with pasta and/or seafoods.   Makes about
   1 cup.
   
   (see Fettuccine with Scallops and Peas, a Gourmet Mag.
   favorite)
  
 
 
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