Saffron Beurre Blanc

Recipe from


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

Preparation

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.

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.

Note:

March 2002