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.
This sauce is perfect for any seafood, lamp, chicken or pork.
Adapted from: http://food.eagletribune.com/, Christian Collins
Ingredients:
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
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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Just wanted to say thank you for sharing this recipe dear, it remains one of my most favourite and delicious things to cook
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?
Thanks Ali! You can add the saffron and cumin after the cream & water start simmering. Let me know if you like my recipe!
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.
WOW, thank you so much! I am so happy everyone loved it!