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cheffy saffron sauce

Zermatter3 avatar
Recipe by
Caroline Mgawe
@Zermatter3
Zermatt, Wallis

This really quick and easy sauce has delighted everyone I served this, including a very spoiled guest used to Michelin-starred restaurants and my 5-year old son. It is great with any meat or game, most fish (in particular tuna), or as a pasta or salad sauce. Also great for Christmas. I love it with ostrich or duck fillet.

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yield 2 serving(s)
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For cheffy saffron sauce

  • 2 Tbsp
    mascarpone (or double cream)
  • 4
    mushrooms
  • 5-10
    stems of saffron to taste
  • 2 Tbsp
    white wine or champagne
  • salt to taste
  • pepper (mill) to taste
  • fresh thyme to taste
  • OPTIONAL:
  • 1/2
    small spring onion or less
  • 1 Tbsp
    stock (for runnier gravy sauce)

How To Make cheffy saffron sauce

  • 1
    Slice or chop the mushrooms. Finely chop the half spring onion if you use it.
  • 2
    Put a little extra virgin olive oil in a small pan on medium heat.
  • 3
    Fry the mushrooms until almost ready to eat to your taste (3 minutes for me). Add the spring onion if used.
  • 4
    Add the wine (and the stock if you use it). Turn heat to low.
  • 5
    Add the mascarpone, saffron, salt, pepper and fresh thyme. Stir until combined. Let it infuse on low heat for about 3-5 minutes for maximum effect. Decorate with some thyme leaves or shredded basil.
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