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Saffron Sauce

Yield 1 1/4 cups
To round out the meal, try this saffron sauce over hot cooked rice and lobster.


  • 1/3 cup butter or margarine
  • 6 small shallots, chopped
  • 2 cups champagne
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 to 1/2 teaspoon saffron

How to Make It

  1. Melt butter in a large skillet; add shallots, and saute 2 to 3 minutes or until tender. Stir in champagne, and cook 7 to 9 minutes or until reduced by half. Stir in whipping cream, salt, pepper, and saffron; bring to a boil. Reduce heat, and simmer, stirring constantly, 5 minutes.

  2. Pour sauce through a wire-mesh strainer into a bowl, discarding shallots and saffron.