Welsh Family Kitchen

Saffron Sauce This recipe comes from the Coral Reef Restaurant in the Living Seas pavilion at EPCOT. It is best served with Pan Seared Salmon, glazed carrots and garlic mashed potatoes Ingredients: pinch saffron 1 t cold water 1/2 t cornstarch 1 cup white wine 1 cup 1/2 & 1/2 1 stick unsalted butter Procedures: Put saffron in a small bowl and set aside Combine water and cornstarch in a second small bowl and set aside Pour wine into a large skillet and bring to a boil over medium-high heat Cook for 8 to 10 minutes or until reduced to 3 tablespoons. Pour wine over saffron; let steep. Pour 1/2 & 1/2 into the skillet and simmer until reduced by 1/3. Add the wine, saffron and cornstarch mixture and let thicken for 1 minute Remove from heat and add the butter. Notes: 2021-05-08: Served as a sauce over Pan-seared Salmon. 2018-12-08: A part of the seared salmon with garlic mashed potatoes, glazed carrots, and steamed broccoli 2014-03-07: Served, as before with pan-seared salmon, garlic mashed potato, glazed carrots. 2011-12-11: We served the sauce, which, again, had frozen well, with pan-seared salmon, garlic mashed potato, glazed carrots. 2011-07-20: We served the sauce, which had frozen well, with pan-seared salmon, garlic mashed potato, glazed carrots. 07/12/2021