This simple reduction sauce is naturally bursting with flavour and with colour. It is easy to make and is extremely effective and versatile. The recipes below outline how to serve this delicious sauce with seared Scallops and with Asparagus. I also outline further ideas for its use at the bottom of the page.
The sauce is best made at least a few hours before it is needed to allow the saffron to impart its full flavour and colour. It could also be made the day before and stored in the fridge. Reheating instructions are provided. Continue reading