This sauce is based on a sauce supreme. It has a lovely rich flavour with a hint of saffron (I use a relatively small amount, you can use 0.3 or 0.4gr as well for a richer saffron flavour) and the texture is very smooth. This is probably my favourite sauce to serve with salmon or shrimp, but I also love it with freshly steamed vegetables.
- 10gr butter
- 10gr flour
- 300ml stock
- 300ml cream (10% fat, I use cooking cream)
- 1/2 tsp Dijon mustard
- 0.2gr saffron
- 30gr cold butter
- Salt and pepper
Melt the butter in a thick bottomed saucepan. When melted, add the flour and stir with a silicon spatula. I know, this must sound strange, but it works really well as the butter and flour will form a dough, and until the sauce has been thinned down enough, a whisk would create lumps much more easily.
Cook the ball of dough for a minute or so, until the dough is somewhat drier. Then add a little bit of stock. Combine the stock and dough with use of the spatula, until homogenous. The paste will form back into a dough quickly, but keep adding small amounts of stock and stirring with the spatula.
Eventually the dough will turn into a very thick sauce. Now you can start adding larger amounts of the stock, and you can stir with a whisk instead. Add enough stock to make the desired consistency.
Leave the sauce to simmer for 10-15 minutes while stirring occasionally, in order to cook the flour inside the sauce well.
Add the cream and mustard and allow it to simmer gently for 5 minutes. Grind the saffron threads together between your fingers and add them to the sauce. Leave to simmer gently for 5-10 minutes or until the desired consistency.
Add the butter in small pieces, stir well and season to taste with salt and pepper.