Cheffy Saffron Sauce Recipe

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Cheffy saffron sauce

Caroline Mgawe

By
@Zermatter3

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.

Rating:
☆☆☆☆☆ 0 votes
Serves:
2
Prep:
5 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

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)

Step-By-Step

1Slice or chop the mushrooms. Finely chop the half spring onion if you use it.
2Put a little extra virgin olive oil in a small pan on medium heat.
3Fry the mushrooms until almost ready to eat to your taste (3 minutes for me). Add the spring onion if used.
4Add the wine (and the stock if you use it). Turn heat to low.
5Add 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.

About this Recipe

Course/Dish: Gravies
Main Ingredient: Dairy
Regional Style: French
Other Tag: Quick & Easy