Ingredients
4
4 servings
- •0.75 cup dry white wine
- •2 medium shallots, finely chopped
- •1 teaspoon white wine vinegar
- •0.75 cup heavy cream
- •12 tablespoons unsalted butter, at room temperature
- •salt and ground black pepper to taste
- •0.25 teaspoon saffron threads
Instructions
- Combine wine, shallots, and vinegar in a small, heavy-bottomed saucepan over medium heat. Cook until liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce the heat to low, and simmer until mixture has reduced by half, about 10 minutes. Remove from the heat.
- Whisk in butter, 1 tablespoon at a time, until smooth. Season with salt and pepper, then stir in saffron.
- Serve immediately or keep warm over a double boiler until ready to serve.
Nutritional Facts
Per 4 servings
- Calories: 516
- Carbohydrate: 7g
- Fat: 51g
- Fiber: 0g
- Protein: 2g
- Sugar: 1g
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