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.
Servings: 6 people
- 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