Basic saffron sauce — a light recipe without cream

A light, flowing stock-based sauce for fish, pasta or vegetables. Shallot and butter or olive oil form the base; freshly prepared saffron is whisked in off the heat.

Ingredients

• 0.1 g saffron threads
• 2 tbsp water at about 75 °C for the saffron
• 150 ml mild vegetable or fish stock
• 1 small shallot, very finely chopped
• 1 tbsp butter or mild olive oil
• Salt and white pepper to taste
• Optional: up to 1 tsp lemon juice

No cream, flour or starch is used, so the sauce remains flowing. Vegetable stock with olive oil makes a plant-based version; check the stock label.

Method, step by step

1. Prepare. Peel and finely chop the shallot. Measure the stock.
2. Soften. Heat butter or oil over medium-low heat. Soften the shallot gently for about 3 minutes without browning.
3. Reduce the stock. Add stock, bring to the boil and gently simmer for 4–6 minutes to concentrate slightly. Reduce for less time if the stock is already strongly seasoned.
4. Prepare saffron. While the stock reduces: Finely grind the saffron immediately before use. Stir with 2 tbsp non-boiling water at about 75 °C for 1 minute, then leave for 3–5 minutes at room temperature. Prepare this during the final 4–6 minutes of cooking.
5. Finish. Remove from the heat and whisk in the saffron preparation. Season with salt, white pepper and optional lemon. Serve immediately with fully cooked fish, pasta or vegetables.

Variations and practical tips

• Prepare the measured amount of saffron freshly and add it at the final stage described in the method.
• Allow separately for any additional side dish and its ingredients and allergens.