posted by ramon 04-08-101 3:01 PM
Saffron Sauce
2 tblspns butter
1 tblspn finely chopped shallots
1 tblspn flour
1.5 cups chicken or fish stock
Saffron (If in thimbles, as powder, I use not less than 2 or even 3.)
2 tblspns sour cream
Melt butter in saucepan, cook lightly shallots without letting them brown, add flour and stir in until blended. Cook for 3 or 4 minutes and add warm stock stirring until smooth. Cook about 5 more minutes and add saffron, salt and pepper, after 5 minutes add cream and serve. Excellent with light flavored fish such as sole.