Cheffy saffron sauce

Cheffy Saffron Sauce

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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


  • 2 Tbsp
    mascarpone (or double cream)
  • 4
  • 5-10
    stems of saffron to taste
  • 2 Tbsp
    white wine or champagne
  • ·
    salt to taste
  • ·
    pepper (mill) to taste
  • ·
    fresh thyme to taste

  • 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.

Printable Recipe Card

About Cheffy saffron sauce

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

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