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.


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Rating:

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)

Directions Step-By-Step

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.

About this Recipe

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