SAFFRON CREAM SAUCE

Makes 1/2 to 3/4 cup sauce, enough to serve 4 to 6

This sauce can be made ahead. It's good on fish like black cod or salmon. A rich Sauvignon Blanc or Chardonnay, will echo the creaminess of the sauce yet still have enough acidity to cleanse the palate.

INGREDIENTS

• 2 large pinches saffron
• 1/2 cup dry white wine such as Sauvignon Blanc
• 2 to 3 teaspoons canola oil
• 1/2 cup finely minced shallots
• 1 small thyme sprig, optional
• 1 8-ounce bottle clam juice
• 1 cup heavy cream
• -- Kosher salt, to taste
• -- Lemon juice, to taste

1. PREPARATION

   1. 1. 1. Crumble the saffron, add it to the wine let steep until the saffron begins to color the wine, about 15 minutes. 
      2. 2. Add the oil to a medium skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the wine, saffron and thyme, if using. Bring to a boil and cook until the skillet is almost dry, about 3 minutes. Taste, and remove the thyme before it becomes strong. 
      3. 3. Add the clam juice; bring to a boil and cook until reduced by about half, about 6 minutes. The flavor should be assertive at this point since the cream will mellow the intensity. 
      4. 4. Pour the mixture through a strainer into a bowl or glass measure, pressing on the solids. Discard the solids and return the liquid to the skillet. Add the cream, bring to a boil and reduce until the sauce coats the back of a spoon and is the desired consistency. 
      5. 5. Taste and adjust the seasoning, adding a squeeze of lemon juice, if needed.