classics, easy, international

saffron sauce or foam


Saffron sauce or foam is delicate, sophisticated and indeed, the perfect sauce to accompany any white fish or shellfish such as scallops or prawns. It is actually rather easy to make and you can prepare the sauce hours or even 1-2 days before you need it and keep it in the refrigerator.


saffron sauce or foam
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50 ml shellfish stock see notes
50 ml cream
50 ml white wine
20 ml vermouth
0.5 clove garlic chopped finely
1 shallot chopped finely
1 pinch saffron 6-8 threads
pepper freshly ground
  1. Pour half of the wine into a small bowl or cup, add the saffron and allow it to draw for 10 minutes.
  2. Sauté the shallot and the garlic in a small amount of butter in a small pot until they are soft but not brown. Add the rest of the white wine and vermouth and reduce until half the quantity is left.
  3. Add the fish stock and cream and using a hand blender purée until the sauce is smooth. Reduce for another 5 minutes.
  4. Pour the saffron into the pot and and use a little wine to rinse out the bowl. Simmer for 5 minutes.
  5. When you are ready to serve, drizzle the sauce onto you plates or, if you want a foam, use a hand blender to quickly froth the sauce to a foam and carefully spoon it onto your plates.
recipe notes:

Shellfish Stock: You only need a simple shell fish stock for this recipe. I make it by boiling 6 frozen prawns with their shells, if you have them, in a pot with 100-150 ml of water and reducing it to the quantity needed.

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