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Saffron Cream Sauce

Mood: Saucy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
This sauce is delicate and delicious. Great with lobster, cheese ravioli, chicken or eggs.
Time To Cook:
• Novice cook: 25 minutes
• Experienced cook: 15 minutes
Saffron, which means yellow in Arabic, is a spice that comes from the "saffron crocus" flower. It has a deep orange to brownish red color. The redder the strands, the better the quality. Don't use saffron powder. Saffron is also a very expensive spice.

• 2 finely chopped shallots

• 1 cup dry vermouth

• 1/2 pint of heavy whipping cream

• Several strands of saffron

• 4 small roma tomatoes - seeded and diced

• 2-3 tablespoons of extra virgin olive oil

• 1 tablespoon of unsalted butter

• Salt and pepper

• Sauce pan

• Measuring cups and spoons

• Wooden cutting board

Preparation (Do it!)
1) In a saucepan, heat the butter.

2) Add the shallots and tomatoes (to seed a tomato, cut it in half, scoop out the insides and throw the insides away) and cook until shallots are translucent.

3) Add the vermouth and reduce by half.

4) Add the saffron and the cream. Stir a few times while reducing by half.

5) Season with salt and pepper to taste.


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