Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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)

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