Saffron butter sauce

Yield: 1 Servings

Ingredients:

1/4 ts Saffron threads crumbled
2 tb Shallot minced
2 tb White wine vinegar
3 tb Dry white wine
3 tb Heavy cream
14 tb Unsalted butter

Instructions:

cold cut i -to 14 pieces In a small heavy saucepan combine the saffron shallot vinegar and wine. Simmer the mixture until it is reduced to about 2 Tablespoons. Stir in the cream and simmer the mixture whisking occasionally until the liquid is reduced to 2 Tablespoons. Season the mixture with salt and pepper. Reduce heat to low and whisk in the butter 1 piece at a time but overlapping slightly to keep the sauce from getting too hot. Remove from heat from time to time as the butter is whisked in. Remove from heat and season to taste with salt and pepper. Use with pasta and/or seafoods. Makes about 1 cup. (see Fettuccine with Scallops and Peas a Gourmet Mag. favorite)