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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Warm the olive oil and butter in a small saucepan over medium-low heat. Add shallot and garlic and cook gently until soft without browning.
- Add rosemary and saffron, stir briefly, then add the wine. Simmer until the wine has reduced by about one-third.
- Add the cream and bring carefully to a gentle boil, watching so it does not rise over the pan. Reduce the heat and simmer gently for 5 minutes, stirring occasionally.
- Remove from the heat, cover and let the aromatics infuse for 1 hour. Strain through a fine sieve, discarding the solids. Taste and add salt as needed.
- If serving now, reheat gently until hot. Otherwise cool promptly in a shallow container set in an ice-water bath, then refrigerate at 40°F or below within 2 hours of cooking, including the infusion time. Use refrigerated sauce within 3–4 days.
Notes
White wine is part of the recipe; reducing it does not make the sauce alcohol-free.
For this batch, two cups of cream is the starting quantity, not a promised finished yield.
