Rose and Saffron Cream Sauce

Posted by Alayne Gardner-Carimi on

Rich, savory, elegant and wonderful. Dragging each bite through the silky cream leads to a delightful pairing of flavors.

Ingredients (serves 2)
1 pinch of saffron threads
2 Tbsp unsalted butter
1 large shallot peeled and chopped fine
1 cup heavy cream
1 cup chicken broth
2 Tbsp vomFASS Wild Rose Liqueur
¼ tsp Kosher salt
¼ tsp white pepper

Soak the threads of saffron in 1 Tbsp warm water for 10 minutes. (This is called blooming and it will extract saffron's signature flavor and color into the water.)
In a medium saucepan, melt the butter over medium heat. 
Once the bubbles subside, add the shallots and cook over medium heat until softened, about 2 minutes.
Add the heavy cream, chicken broth and undrained bloomed saffron, and bring just to a boil. 
Lower heat, add vomFASS Wild Rose Liqueur and simmer over moderately low heat, stirring occasionally, until the sauce is reduced and thickened, about 15 minutes.
Strain the sauce through a fine sieve into a small saucepan and season with the salt and white pepper. Keep the saffron sauce warm over low heat, stirring occasionally.
Spoon the saffron sauce into shallow bowls, top with cooked asparagus and poached shrimp or white-fleshed fish and serve.

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