Ingredients:
2 shallots (chopped)
2 cups white wine
1 teaspoon black peppercorns
2 tablespoons chopped fresh herbs (mix of rosemary, thyme, sage and chervil)
1 tablespoon Spanish saffron
2 cups heavy cream
Pinch salt
Procedure:
In a small saucepan, place the shallots, white wine, peppercorns and herbs. Cook on a medium heat, and reduce by a third. After the wine has cooked down, strain and reserve liquid and discard shallots and herbs.
Add the wine back to the saucepan with saffron and heavy cream and continue to cook until reduced by half, taste to adjust seasonings, and remove from heat.
2 cups white wine
1 teaspoon black peppercorns
2 tablespoons chopped fresh herbs (mix of rosemary, thyme, sage and chervil)
1 tablespoon Spanish saffron
2 cups heavy cream
Pinch salt
Procedure:
In a small saucepan, place the shallots, white wine, peppercorns and herbs. Cook on a medium heat, and reduce by a third. After the wine has cooked down, strain and reserve liquid and discard shallots and herbs.
Add the wine back to the saucepan with saffron and heavy cream and continue to cook until reduced by half, taste to adjust seasonings, and remove from heat.
Recipe Type: Copycat
Submitted By: Unknown
Recipe Author: Unknown
Recipe Source: http://blogs.providencejournal.com/arts-entertainment/lifestyles/recipes/2010/11/recipe-saffron-cream-sauce-0.41810900.html