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Saffron Beurre Blanc
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5 from 1 vote

Beurre Blanc with Saffron

This recipe for beurre blanc has the option of adding saffron threads for a delicate flavor and color. Serve with fish, chicken or vegetables.
Prep Time5 mins
Cook Time12 mins
Course: Sauce
Servings: 6 people
Calories: 313kcal
Author: Cynthia


  • 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
  • kosher salt to taste


  • 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.


Serving: 1person | Calories: 313kcal | Carbohydrates: 3g | Protein: 1g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 8mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 945IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg