Creamy saffron sauce

The taste and color of saffron is very interesting and it dominates over the rest of the ingredients.
Use as addition to simple and not over spiced meals.
This sauce is perfect for any seafood, lamp, chicken or pork.

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Adapted from:, Christian Collins

200 ml. chicken stock
200 ml. cream
1 garlic clove (peeled, with 1-2 cuts across it)
2 pinches of saffron
1 pinch of cumin
2 teaspoon cornstarch
3 tea spoons water
Salt and pepper

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Add the chicken stock and cream in a small saucepan ( I would recommend to use a non-stick pan).
Let it heat up on medium heat and simmer (be careful because cream tends to burn quickly).
Add the spices and garlic clove. Once the sauce is ready, remove the garlic clove from the sauce. The idea is that garlic clove will add it’s garlic taste to the sauce but it will not be too strong as if it is cut into small pieces. With this sauce we want to find the saffron taste – mostly.
Mic the cornstarch and the water. Pour this mixture into the sauce and simmer until the sauce thickens. Don’t forget to stir constantly with a rubber spatula.
Remove from the heat and serve hot.

Note: You may strain the sauce before serving.

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5 thoughts on “Creamy saffron sauce

  1. I make this all the time because it’s the only recipe i found that doesn’t use wine! Thanks so much, but at what stage do we add the saffron? And do we dilute it in water first?

  2. This sauce was truly delicious, I made it for a vegetarian pasta and also to accompany a pistachio crusted chicken breast and everyone was blown away, stellar recipe.

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