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.
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.
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
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.
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.
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.
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.
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.
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.
Creamy Saffron Sauce
This creamy saffron sauce, with its rich flavor and vibrant orange hue, turns any ordinary meal into a gourmet experience.
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
- 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.
- 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.
- Pour the bouillon into the saucepan with the shallots. Bring to a gentle simmer.
- Add the saffron threads along with the soaking liquid to the saucepan. Stir well to mix.
- Reduce the heat to low and pour in the heavy cream, stirring constantly to combine the ingredients.
- 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.
- 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
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 306Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 75mgSodium: 200mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 2g