ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Saffron Beurre Blanc

Yield 3/4 cup

Ingredients

  • 1 cup dry white wine
  • 2 shallots, coarsely chopped
  • 1 bay leaf
  • 1 sprig of thyme
  • 1/4 cup heavy whipping cream
  • Pinch of saffron
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1/8 to 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

How to Make It

  1. Combine first 4 ingredients in a saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until liquid is reduced to 1/3 cup.

  2. Add cream and saffron; return to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until liquid is reduced to 1/3 cup, remove from heat; Whisk in cold butter gradually until smooth. Strain, discarding solids. Whisk in salt and pepper.