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Saffron Cream

This rich and creamy sauce is derived from the mother sauce bechamel, it is suitable for fish

Makes 6 – 8 servings

INGREDIENTS
50g Butter
50g Flour
1 clove studded Onion
500ml Warm milk
Salt
Saffron, dissolved in water

DIRECTION
1. Heat butter on thick bottom saucepan on low heat
2. Add flour and mix in. Cook for a few minutes without colouring
3. Remove from heat to cool the roux. Pour in warmed milk
4. Add onion clove and season
5. Return to heat, add extracted liquid from saffron. Simmer for 20-30 minutes
6. Remove onion. Pass through a conical strainer. Correct seasoning

READ ALSO : HOME MADE MAYONNAISE

TIPS : For a finer texture, blend and strain. To avoid skin forming, cover with a film of butter

By | 2017-05-16T13:45:05+00:00 May 16th, 2017|Sauces|0 Comments

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