Cheffy saffron sauce

Cheffy Saffron Sauce Recipe

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Caroline Mgawe


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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5 Min
5 Min
Stove Top


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2 Tbsp
mascarpone (or double cream)
stems of saffron to taste
2 Tbsp
white wine or champagne
salt to taste
pepper (mill) to taste
fresh thyme to taste


small spring onion or less
1 Tbsp
stock (for runnier gravy sauce)

How to Make Cheffy saffron sauce


  • 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.

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About Cheffy saffron sauce

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

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