Home » Recipes » Creamy Saffron Sauce

Creamy Saffron Sauce

This post may contain affiliate links. Read my disclosure policy.

This creamy saffron sauce, with its rich flavor and vibrant orange hue, turns any ordinary meal into a gourmet experience.

The high price of saffron is justified, as just a pinch makes each bite feel special. Other than saffron, this saffron sauce recipe uses a few pantry staples.

Coming together in less than 20 minutes, this saffron cream sauce makes perfect weeknight meals or last-minute dinner. 

Creamy Saffron Sauce

Ingredients to make this saffron recipe

Saffron

Saffron is a spice from the saffron crocus flower (crocus sativus). It’s made by carefully hand-picking the tiny threads, called stigmas, from the flower. Saffron is the most expensive spice in the world because it’s harvested by hand during a short blooming period. Known as the ‘golden spice,’ saffron is prized for its rich flavor, strong aroma, bright color, and health benefits. Even though it costs a lot, some saffron goes a long way. It’s mostly grown in Iran and is commonly used in Middle Eastern, South Asian, and Mediterranean cooking

For this recipe, we will need to make “bloomed saffron” or “liquid saffron” by soaking saffron threads in hot water for 10 minutes before using them.

saffron threads

Cream

I used extra heavy cram to achieve a creamier texture and richness of the sauce.

Vegetable Broth

Since I intended to use this sauce for pasta with veggies, I used vegetable broth, but you can use chicken or other flavors depending on what you will use the sauce for.

Shallot

you can also use yellow, red or white onion instead

Ways to use saffron sauce

Lemon juice

lime juice or orange juice will work, too, but will impart a slightly different flavor profile.

salt and pepper

Oil

Any vegetable oil will do, but you can also use butter.

Recipe for saffron cream sauce

First Step – Infuse the Saffron

Crush the saffron threads slightly with your fingers or using a mortar and pestle. Place the saffron threads in a small bowl with 2 tablespoons of warm water. Let them soak for about 10 minutes to release their saffron flavor and color.

How to Store Saffron

Second step: Sauté the Shallot

Add a splash of oil to a medium saucepan over medium heat. Add the finely chopped shallot and sauté until translucent and fragrant, about 3-4 minutes.

Third step: Add the Broth

Pour the bouillon into the saucepan with the shallots. Bring to a gentle simmer.

step by step Process of making saffron sauce

Fourth step: Incorporate the Saffron

Add the saffron threads along with the soaking liquid to the saucepan. Stir well to mix.

Fifth step: Add the heavy cream

Reduce the heat to low and pour in the heavy cream, stirring constantly to combine the ingredients.

Sixth step: Simmer the Sauce

Let the mixture simmer gently on low heat for about 10-15 minutes, stirring occasionally. The sauce will thicken slightly and take on a beautiful golden color.

Simmer the Sauce

Seventh step: Add Lemon Juice, Season with Salt and Pepper and serve

Stir in the lemon juice to add a bright, tangy flavor to the sauce. Taste the sauce and season with salt and pepper to your liking.

Once the sauce has reached your desired consistency and taste, remove it from the heat and serve immediatelly

Serve it immediately over your favorite pasta, seafood, chicken, or vegetables.

Saffron Cream sauce variations and substitutions

Ways to use saffron sauce

  • Saffron sauce is versatile and can be used in many ways:
  • Toss it over cooked pasta such as linguine, pappardelle or fettuccine and parmesan. It pairs especially well with seafood dishes like shrimp or scallops.
  • Stir saffron sauce into creamy risotto.
  • Use its unique flavor for grilled or roasted chicken breasts or fish fillets.
  • Drizzle  some over roasted or steamed vegetables such as asparagus, broccoli, or cauliflower.
  • Incorporate saffron sauce into paella during the cooking process to infuse the entire dish with its flavor and color.
  • I like to add a dollop to creamy soups like cauliflower soup or butternut squash soup.
  • Use saffron sauce as a dip for bread or crudites, or spread it on sandwiches and wraps for added flavor.
  • Mix it into cooked grains like couscous or quinoa for a flavorful side dish.
  • You can even use it as a marinade or glaze for grilled meats or vegetables to add both flavor and a beautiful golden hue.
  • Lastly, Use it as a dressing for salads, particularly those with seafood or grilled meats.
Recipe for saffron cream sauce 

Saffron Cream sauce variations and substitutions

Replace the broth in this recipe with dry white wine such as Sauvignon Blanc or Pinot Grigio. The wine adds depth and acidity to complement the saffron’s flavor.

Whisk in some paprika for a hint of smokiness and added depth of flavor. Start with a small amount and adjust to taste.

Experiment with herbs. Toward the end of cooking, stir in chopped fresh parsley to brighten up the saffron cream sauce with its fresh, herbaceous flavor.

How to store the sauce

To store saffron cream sauce, first allow it to cool to room temperature. Transfer the cooled sauce into an airtight container, ideally glass or plastic with a tight-fitting lid, and label it with the date. It will stay fresh for up to 3-4 days when refrigerated. 

For longer storage, you can freeze the sauce. Divide it into smaller portions, place them in freezer-safe containers and you can keep it frozen for up to 2 months.

saffron cream sauce
Yield: 240 ml (1 cup, 8 oz)

Creamy Saffron Sauce

recipe for saffron cream sauce

This creamy saffron sauce, with its rich flavor and vibrant orange hue, turns any ordinary meal into a gourmet experience.

Cook Time 15 minutes
Additional Time 10 minutes
Total Time 25 minutes

Ingredients

  • 20 strands of saffron (1/2 teaspoon)
  • 1 cup heavy cream
  • 1/2 cup vegetable broth
  • 2 shallots, finely chopped
  • 2 tablespoon lemon juice
  • 2 tablespoons vegetable oil or butter
  • Salt and pepper, to taste

Instructions

  1. Crush the saffron threads slightly with your fingers or using a mortar and pestle. Place the saffron threads in a small bowl with 2 tablespoons of warm water. Let them soak for about 10 minutes to release their saffron flavor and color.
  2. Add a splash of oil to a medium saucepan over medium heat. Add the finely chopped shallot and sauté until translucent and fragrant, about 3-4 minutes.
  3. Pour the bouillon into the saucepan with the shallots. Bring to a gentle simmer.
  4. Add the saffron threads along with the soaking liquid to the saucepan. Stir well to mix.
  5. Reduce the heat to low and pour in the heavy cream, stirring constantly to combine the ingredients.
  6. Let the mixture simmer gently on low heat for about 10-15 minutes, stirring occasionally. The sauce will thicken slightly and take on a beautiful golden color.
  7. Stir in the lemon juice to add a bright, tangy flavor to the sauce. Taste the sauce and season with salt and pepper to your liking. Once the sauce has reached your desired consistency and taste, remove it from the heat and serve immediatelly.

Notes

Serve it immediately over your favorite pasta, seafood, chicken, or vegetables

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 306Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 75mgSodium: 200mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Vladka Merva on June 24th, 2024

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe