Saffron Beurre Blanc
Servings: 4
Ingredients
- 1 cup white wine
- 4 Tablespoons white wine vinegar
- 6 Tablespoons shallots minced (about 2 large)
- pinch saffron about 7 or 8 threads
- 8 ounces unsalted butter cut in to small pieces
- kosher salt to taste
Instructions
- Combine white wine, shallots, saffron threads, and vinegar in a saucepan. Simmer on a medium heat until reduced by about 1/2. There will be hardly any liquid left.
- Slowly whisk in butter a little at a time on the lowest heat until blended. Now, you'll see it turning into a sauce!
- Season with kosher salt.
- Strain the sauce through a fine strainer onto the scallops.
- Make ahead tip. You can have the reduction ready, and while you are searing your scallops, you can begin to finish your Saffron Beurre Blanc.
Nutrition
Serving: 1g