This is the final (yeah, right!) tweak on a sauce I have been making for quite a while. I love saffron. I love cream. There ya go. I invented this to put on Sea Scallops, but it is nice on just about anything. The color is dramatic; it is a rich buttery yellow. Just looking at it makes stuff it's served with seem better. I love to garnish it with just a tiny sprinkle of Sriracha Salt (See recipe soon)
Ingredients
2 cups half and half (or third and third and third, if you can find it)
10- 15 strands saffron
Pinch salt
1 egg yolk
1 T lemon juice
Instructions
Pour cream into a small sauce pot and add saffron
Bring to a simmer and turn off heat
Beat egg yolk, salt and lemon juice very thoroughly and refrigerate
Reduce cream by about a third
Temper the egg mix by adding the hot cream to it very slowly, whisking the whole time.
When about a third of the dairy has been whisked into the egg mix, pour the egg mix into the sauce pot and return to a simmer, whisking constantly.
The mix will go from thin to thick abruptly. Don't miss it, otherwise you wasted food. Shame on you.
Test for seasoning and put the sauce on just about anything.
2.2.8
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