Saffron Alfredo | The Best Recipes

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Saffron Alfredo

"This is a base sauce for other recipes and can be modified to fit almost any white sauce recipe. It is a sauce you can freeze and use at a later time. It thickens into a paste as it cools; use only a tablespoon or two per meal that you are making. I use this sauce as a base for my shrimp diablo."

Ingredients :

• 1/4 cup butter
• 4 white onions, thinly sliced
• 2 tablespoons minced garlic
• 2 cups dry white wine (such as Chardonnay)
• 8 quarts heavy whipping cream
• 2 tablespoons saffron
• 1 pinch kosher salt and ground black pepper to taste

Instructions :

Prep : 15M	Cook : 200M	Ready in : 2H10M

• Melt butter in a very large pot over medium heat. Add onions and garlic; cook and stir until softened and browned, about 20 minutes. Pour in white wine; simmer until reduced by half, 5 to 10 minutes.
• Stir heavy cream into the saucepan. Bring to a boil; reduce heat and simmer until reduced by half, about 20 minutes. Stir in saffron. Season sauce lightly with salt and pepper.
• Refrigerate sauce until cool and thick, about 1 hour. Spoon into ice cube trays and freeze until solid.

Notes :

• Add Parmesan cheese to the sauce or you can add it as you cook your meal. You can add Swiss cheese or substitute it for the Parmesan cheese.

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