Saffron cream sauce is one of those very special treats. Rich, savory, elegant and wonderful. It’s an easy recipe to make and brings to your table an upscale restaurant quality meal. Let’s take a look.
For a sauce recipe that comes with so many culinary credentials, it’s best virtues are that’s it’s easy to make and that the end result a rich beautiful cream sauce that will leave you feeling like a chef.
This saffron sauce and my recipe for Red Pepper Coulis, are my favorite ways to jazz up seafood.
Saffron comes from the flower of a species of crocus plant. The small amount of saffron harvested from one single plant coupled with the fact that it must be harvested manually leads to saffron’s high price tag. Threads are collected from the flower and dried and added to soups and sauces to add color and flavor. Saffron flavor has been described as sweet, floral and earthy flavor. Saffron is the most expensive spice in the world.
I can’t tell you how many times I’ve been standing on the spice aisle with a bottle of saffron in my hand wondering if the cost really justified the flavor.
Justifying the cost is a decision I’ll leave up to you, but those delicate little strands of saffron do seem magical. They add color and a nuance of flavor that’s hard to describe.
To make this saffron cream sauce, cream, broth and seasonings are simmered and reduced using chicken broth and saffron.
The end result is rich, savory and elegant saffron cream sauce. I used this saffron sauce as a base for poached shrimp and asparagus. Dragging each shrimp and each bite of asparagus through the silky cream cream was a delightful pairing of flavors.
Hey there, food lovers! If you’re lookin’ to elevate your cooking game with somethin’ that sounds fancy but ain’t too tough to whip up, let me introduce ya to the magic of saffron cream sauce. This luscious, golden-hued delight is like a secret weapon in the kitchen—perfect for impressing your date or just treatin’ yourself to somethin’ special on a random Tuesday. At our lil’ cooking corner, we’re all about makin’ gourmet accessible, and trust me, this sauce is gonna be your new obsession.
So, what’s the big deal with saffron cream sauce? It’s a creamy, rich blend that gets its unique vibe from saffron, a spice that’s worth more than gold by weight. But don’t freak out—a tiny pinch is all ya need to transform a basic dish into somethin’ straight outta a five-star restaurant. In this post, I’m gonna break down everything you need to know: what makes this sauce so darn special, how to make it without breakin’ a sweat, and some killer ways to serve it up. Let’s dive in!
What Exactly Is Saffron Cream Sauce?
Picture this: a velvety, smooth sauce that coats your pasta or seafood with a subtle, earthy flavor that’s hard to pin down. That’s saffron cream sauce in a nutshell. It’s usually made with a base of butter, cream, and a splash of white wine, but the star of the show is saffron. This spice adds a depth that’s kinda smoky, a tad sweet, and even a lil’ floral. It’s not just about taste, though—the sauce turns this gorgeous yellowish-gold color that makes any plate look like a masterpiece.
The beauty of this sauce is how quick it comes together. We’re talkin’ under 30 minutes, folks! It’s perfect for those nights when you want somethin’ luxurious but don’t got hours to spend in the kitchen. Plus, it’s super versatile. Whether you’re tossin’ it with pasta, drizzlin’ it over fish, or pairin’ it with some fancy ravioli, it just works. And lemme tell ya, the first time I made this, I felt like a legit chef—plating up a dish that looked and tasted like I spent all day on it.
Why Saffron Makes This Sauce a Game-Changer
Now let’s chat about saffron itself ‘cause it’s the heart and soul of this recipe. If you ain’t familiar, saffron comes from the tiny stigmas of a purple crocus flower. Each flower’s only got a few of these threads, and they’re picked by hand, which is why this stuff is so pricey. I mean, it takes thousands of flowers just to get a small amount! But here’s the kicker you only need a teensy bit—like half a teaspoon or a good pinch—to flavor a whole dish.
The taste? Man, it’s tough to describe. It’s got this earthy warmth, a hint of smokiness, and a subtle sweetness that just dances on your tongue When you mix it into a creamy sauce, it’s like adding a layer of sophistication that you can’t get from anything else. I remember the first time I sniffed a jar of saffron—thought I’d stumbled on some ancient treasure. And when it hits the heat in your pan, that reddish-gold color blooms into somethin’ straight-up magical
If you’re worried about the cost I get it. Saffron ain’t cheap. But think of it as an investment. A small stash will last ya ages since you use so little at a time. Check out gourmet stores or even online for high-quality stuff—trust me, the good kind makes all the difference.
How to Make Saffron Cream Sauce: A Step-by-Step Guide
Alright, let’s get cookin’! I’m gonna walk ya through a simple recipe for saffron cream sauce that’s perfect for beginners but still delivers on flavor. This version serves about 2-4 folks, dependin’ on how saucy you like your dish. Don’t worry if you ain’t got all the fancy tools—I’ve made this with just a basic pan and a whisk, and it still turned out awesome.
Ingredients You’ll Need
- Saffron: About ½ to 1 teaspoon of threads. If you’re new to it, start with less and adjust.
- Boiling Water: ¼ cup to steep the saffron (optional, but helps with flavor release).
- Butter: 2-3 tablespoons. Unsalted is great, but salted works too.
- Garlic: 2 cloves, finely chopped. Fresh is best for that punch.
- White Wine: ½ cup, somethin’ dry like Sauvignon Blanc. Pick one you’d drink.
- Cream: ⅔ to 1 cup. I like light cream, but heavy cream or even half-and-half can work if ya simmer it longer.
- Parmesan Cheese: ⅓ cup, finely grated. Optional, but adds a nice umami kick.
- Lemon Juice: 1-2 teaspoons for a lil’ zing. Totally up to you.
- Salt and Pepper: To taste. Don’t skimp—salt brings out the flavors.
Equipment
- A small bowl or cup (for steeping saffron)
- A medium skillet or saucepan
- A whisk or wooden spoon
- A grater (if you’re grating your own cheese)
Steps to Make It
- Prep the Saffron: Grab them saffron threads and put ‘em in a small bowl. Pour that ¼ cup of boiling water over ‘em and let it sit for a few minutes. This steeps the flavor and color outta the threads. Some folks skip this and toss the threads straight into the sauce, which works too—just takes a bit longer to bloom.
- Melt the Butter: Heat up your skillet over medium heat and toss in the butter. Let it melt down till it’s all nice and foamy.
- Sauté the Garlic: Add your chopped garlic and cook for 1-2 minutes. Don’t let it brown, or it’ll get bitter. Just wanna get that aroma goin’.
- Add the Wine: Pour in the white wine and let it simmer for a couple minutes till it reduces a bit. This cooks off the alcohol and leaves behind a bright, tangy note.
- Mix in the Saffron: If you steeped it, add the saffron water and threads now. If not, just sprinkle the threads in. Let it cook for another minute or two to release that gorgeous color.
- Pour in the Cream: Lower the heat a tad and add your cream. Stir it in slow so it don’t curdle. Keep the heat gentle—no boiling, just a soft simmer.
- Add Cheese (If Using): Toss in the grated parmesan bit by bit, stirrin’ till it melts in. This thickens things up and adds a savory depth.
- Season and Finish: Squeeze in that lemon juice for a lil’ brightness, then season with salt and pepper. Taste it—adjust as needed. If it’s too thick, splash in a bit of milk or pasta water if you’re servin’ with noodles.
- Serve It Up: Your sauce is ready! Toss it with pasta, spoon it over seafood, or whatever ya fancy. It’ll thicken a bit more as it sits, so keep that in mind.
Total time? About 15-20 minutes. Told ya it was quick! The first time I made this, I was shocked at how easy it was. Felt like I cheated my way to a gourmet meal.
Tips and Tricks for the Best Saffron Cream Sauce
I’ve messed around with this recipe a bunch, and lemme share some nuggets of wisdom to make sure your sauce is top-notch.
- Don’t Overheat the Cream: Keep that heat low once the cream’s in. If it boils, it might split, and you’ll end up with a grainy mess. Gentle simmer is the name of the game.
- Quality Matters: Get the best saffron you can afford. Cheap stuff might not have much flavor or color. Look for deep red threads with a lil’ yellow at the ends—that’s the good stuff.
- Adjust Thickness: If your sauce is too runny, let it simmer a bit longer. Too thick? Add a splash of milk or water. I’ve had to play around with this dependin’ on the cream I use.
- Timing with Pasta: If you’re makin’ pasta to go with it, try to time it so the pasta’s done right when the sauce is. Drain it a minute early and let it finish cookin’ in the sauce—it soaks up all that flavor. Oh, and save a mug of pasta water before drainin’ just in case ya need to loosen things up.
- Experiment with Add-Ins: Some folks toss in minced onions or shallots with the garlic for extra depth. I’ve even added a pinch of chili powder once for a lil’ kick. Play around and see what ya like!
What to Serve with Saffron Cream Sauce
This sauce is like a chameleon—it goes with so much! Here’s some ideas to get ya started, based on stuff I’ve tried and loved.
Pasta Dishes
- Long Noodles: Think pappardelle, fettuccine, or linguine. The sauce clings to those wide, twirly shapes like a dream. I’m partial to homemade pasta if you got the time—makes it feel extra special.
- Ravioli: Lobster or cheese ravioli with this sauce is pure decadence. The creamy texture pairs so well with stuffed pasta. I’ve used store-bought ones from the local market and it still felt fancy.
Seafood
- Scallops: Sear some scallops till they got a nice golden crust, then drizzle this sauce over. The delicate flavors match perfect. I’ve done this for a date night and got major brownie points.
- Fish: A mild white fish like cod or sea bass works great. Bake or pan-fry it, then spoon the sauce on top. It’s like givin’ your fish a cozy, flavorful blanket.
- Shrimp: Toss some shrimp right into the sauce near the end of cookin’, or cook ‘em separate and add on top. Either way, it’s a match made in heaven.
Other Ideas
- Gnocchi: Them lil’ potato pillows soak up the sauce like nobody’s business. It’s comfort food at its finest. I’ve had this on a rainy day and it felt like a warm hug.
- Veggies: Drizzle it over steamed asparagus or roasted potatoes for a side dish that steals the show. I tried this at a family dinner and even the veggie-haters dug in.
One thing to keep in mind: since the sauce has such a unique, subtle taste, don’t pair it with anything too bold or spicy. You don’t wanna drown out the saffron’s magic. Stick to lighter, delicate flavors for the best results.
Variations to Spice Up Your Saffron Cream Sauce
Wanna switch things up? Here’s a few twists I’ve played with over time to keep things fresh.
- Add Some Zing: Besides lemon juice, a lil’ lemon zest on top at the end brightens everything up. I’ve also tried a splash of orange juice once—sounds weird, but it worked!
- Herby Vibes: Toss in some chopped chives or parsley right before servin’ for a pop of color and freshness. I love how it cuts through the richness.
- Cheesy Twist: Swap parmesan for pecorino or even a bit of gruyere for a nuttier flavor. I did this by accident once when I ran outta parm, and it was a happy mistake.
- Extra Depth: Sauté some finely chopped shallots or onions with the garlic. It adds a sweet undertone that plays nice with the saffron. I’ve done this for bigger dinner parties to stretch the flavor.
Storing and Reheating Your Sauce
Got leftovers? No prob! Here’s how to handle ‘em without losin’ that creamy goodness.
- Storage: Pour any extra sauce into an airtight container and pop it in the fridge. It’ll keep for 2-3 days. I’ve noticed the flavor gets even deeper after a day, which is kinda cool.
- Reheating: Warm it up on the stove over low heat, stirrin’ gently. Add a splash of milk or cream if it’s thickened too much. I’ve reheated it for a quick lunch and it was just as good.
- Freezing? Eh, Not Really: I wouldn’t recommend freezin’ this sauce. Cream sauces can get weird and grainy when thawed. Best to make just what ya need or enjoy the leftovers quick.
Why You Gotta Try Saffron Cream Sauce
If you ain’t sold yet, lemme give ya one last nudge. This sauce ain’t just about eatin’—it’s about feelin’ like you’ve created somethin’ extraordinary. The first time I served it to friends, they legit thought I’d ordered takeout from some upscale joint. It’s that good. Plus, it’s a chance to play with an ingredient like saffron that feels so exotic but ain’t hard to use once ya know the trick.
It’s also a fantastic way to turn everyday meals into somethin’ memorable. Whether it’s a quiet night in or a big celebration, a dish with saffron cream sauce just screams “special occasion.” And honestly, in a world where we’re always rushin’, takin’ 20 minutes to whip up somethin’ this indulgent feels like a lil’ act of self-care.
So, what ya waitin’ for? Grab a pinch of saffron, raid your pantry for some butter and cream, and let’s get saucy! I promise, once you taste this golden goodness, there’s no turnin’ back. Drop a comment if ya try it out—I’d love to hear how it went or any funky twists you added. Let’s keep the kitchen convos goin’!
Ways To Use This Sauce
I chose to place cooked shrimp and asparagus in a shallow bowl that contained a ladle of the sauce. Here’s some more ideas.
- Drizzle saffron cream sauce over seared scallops and steamed broccoli.
- Saffron sauce is such a delicate elegant piece of work, I simply don’t think serving it over grilled chicken would be it’s best moment. Perhaps chicken breast cutlets that have been pounded thin, lightly sauteed in a neutral oil and seasoned with a little garlic, salt and pepper. Let the sauce be the hero here.
- Saffron Sauce for Pasta: Toss this sauce with the pasta shape of your choice. Pappardelle would be a good choice here. Then garnish with chopped fresh parsley and some grated Parmesan Cheese.
- Drizzle the sauce over the ravioli of your choice. Cheese ravioli or even Lobster ravioli would work well. Again, grated parmesan cheese would be great on top.
- Saffron sauce for Fish: A drizzle would be delightful over oven baked Halibut. For a pop of color serve it beside this Hearts of Palm Salad with Avocado.
This is a thin sauce. If using saffron cream sauce for pasta, make a cornstarch slurry to thicken the sauce. Towards the end of cooking, remove 2 tablespoons of the sauce, and mix it with two tablespoons of cornstarch. Use a fork to combine into a paste and add back to the sauce. Bubble until sauce has thickened. A thicker sauce will be better for a creamy pasta dish.
Step By Step Instructions, It’s Easy
- Step 1: In a medium saucepan, melt butter over medium heat. Once the bubbles subside, add the shallots and cook over medium heat until softened, about 2 minutes.
- Step 2: Add the heavy cream, chicken stock and undrained bloomed saffron, and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the sauce is reduced and thickened, about 15 minutes. Strain sauce, using a fine sieve and serve.
This is simply not the time to worry about fat calories. The high ratio of milk fat in heavy whipping cream is needed for a thick and luxurious sauce. Half and Half and worse yet, milk, simply won’t accomplish that. And if cooked at a high heat, both products will separate and ruin the recipe. Stick with heavy cream.
Saffron is most commonly known as being used in seafood dishes such as Paella and Bouillabaisse.
Transfer cooled sauce to an airtight container and store in the refrigerator for 3 – 4 days. This sauce will also freeze well. Store in a freezer safe plastic bag. Push all the air out, and store for up to 3 months.
A small sauce pan works best. Let the sauce thaw in the refrigerator overnight. Place it in a small saucepan over low heat and bring it to a simmer. Be careful with it, no need to boil it to a roiling boil, it could compromise the creamy texture.
- Bloom the saffron threads before cooking, doing so will extract its trademark flavor and color into the sauce.
- Don’t skip straining the sauce through a sieve before serving. We did this for every sauce we made in Culinary School. Even if there weren’t any particles like cooked shallots. It simply makes any sauce creamier and silkier.
- Poach the shrimp in ale or beer. Simply using beer rather than water adds a nice flavor zing.
Making saffron cream sauce
FAQ
What is saffron sauce made of?
Saffron sauce is a rich and aromatic sauce, often made with saffron threads, heavy cream, and a base of butter and white wine, sometimes with added shallots, garlic, and lemon juice.
What does saffron sauce taste like?
Don’t hate me but it really is quite hard to describe as it’s such a unique flavor. It’s really earthy and slightly smoky but also has a subtle sweetness. It’s a super bright and even a little floral, just trust me if you haven’t tried it. When mixed into this decadent pasta sauce, it’s just divine.
What does saffron taste like in pasta?
Creamy luscious saffron pasta is going to be your new favorite pasta to make. It is fragrant from the sweet and floral notes of the saffron and extra creamy from the Danish Creamery Premium Sea Salted Butter. All you need is a couple of ingredients and 20 minutes, and you can make this delicious dish.
Is saffron sauce healthy?
Saffron is more than just a luxury spice with a vibrant hue and complex flavor—it’s a powerhouse of health benefits: 1. Mood Booster: Saffron has been studied for its antidepressant properties, often referred to as “sunshine spice” for its mood-lifting effects.