Saffron Sauce

by Editorial Staff

A fragrant sauce with a velvety taste can be served with fish, lean meat, boiled, or fried poultry. You can make it in advance, cover joint to joint with cling film, and cool it in the refrigerator.

Servings: 1-2

Cook: 15 mins

Ingredients

  • Cream – 150 Milliliters (10% fat)
  • Saffron – 2-3 Pinch
  • Salt – 2 Pinches
  • Ground black pepper – 2 Pinches
  • Vegetable oil – 30 Milliliters
  • Wheat flour – 1
  • Onion – 1 Piece (medium)

Directions

  1. Peel the onions and rinse in water. Cut into small cubes and pass in vegetable oil in a skillet for about 3-4 minutes until golden brown.
  2. Pour the cream into the pan. Buy cream with a fat content of no more than 30%, preferably store-bought. Heat them for about 1-2 minutes, adding salt.
  3. Add saffron and heat the sauce for another 1-2 minutes.
  4. Add wheat flour and whisk into the liquid to prevent lumps from forming.
  5. Proton the sauce on the stove until the required thickness, pepper and turn off the heat.
  6. Strain the sauce through a fine strainer, removing large ingredients from it.
  7. Pour the sauce into a bowl or gravy boat, serve warm.
  8. Peel the onions and rinse in water. Cut into small cubes and pass in vegetable oil in a skillet for about 3-4 minutes until golden brown.

Enjoy your meal!

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