cheffy saffron sauce
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This really quick and easy sauce has delighted everyone I served this, including a very spoiled guest used to Michelin-starred restaurants and my 5-year old son. It is great with any meat or game, most fish (in particular tuna), or as a pasta or salad sauce. Also great for Christmas. I love it with ostrich or duck fillet.
yield
2 serving(s)
prep time
5 Min
cook time
5 Min
method
Stove Top
Ingredients For cheffy saffron sauce
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2 Tbspmascarpone (or double cream)
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4mushrooms
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5-10stems of saffron to taste
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2 Tbspwhite wine or champagne
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salt to taste
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pepper (mill) to taste
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fresh thyme to taste
- OPTIONAL:
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1/2small spring onion or less
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1 Tbspstock (for runnier gravy sauce)
How To Make cheffy saffron sauce
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1Slice or chop the mushrooms. Finely chop the half spring onion if you use it.
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2Put a little extra virgin olive oil in a small pan on medium heat.
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3Fry the mushrooms until almost ready to eat to your taste (3 minutes for me). Add the spring onion if used.
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4Add the wine (and the stock if you use it). Turn heat to low.
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5Add the mascarpone, saffron, salt, pepper and fresh thyme. Stir until combined. Let it infuse on low heat for about 3-5 minutes for maximum effect. Decorate with some thyme leaves or shredded basil.
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