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Saffron Cream Sauce

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m


  • 1 tbsp. Butter
  • 1 tsp. Olive oil
  • 1 Shallot, diced
  • 1/4 c Dry white wine (pinot grigio, etc.)
  • 2 pinches Saffron (if dried, optionally grind to a powder with a mortar and pestle)
  • 2 tbsp. Heavy cream
  • Salt
  • Pepper


  1. In a small sauce pan over medium, heat butter and olive oil and sauté shallot until soft, 2-3 minutes.
  2. Add white wine and saffron, reduce heat and let simmer until reduced by half.
  3. Stir in cream, a couple grinds of fresh pepper, and salt to taste. Cook one minute more.
  4. Leave in pan over low heat, covered until ready to serve.