Saffron Alfredo recipe

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Ingredients

¼ cup butter
4 white onions, thinly sliced
2 tablespoons minced garlic
2 cups dry white wine (such as Chardonnay)
8 quarts heavy whipping cream
2 tablespoons saffron
1 pinch kosher salt and ground black pepper to taste

Nutrition Info

135.6 calories
carbohydrate: 1.2 g
cholesterol: 52.8 mg
fat: 14.3 g
fiber: : -
protein: 0.8 g
saturatedFat: 8.9 g
servingSize: -
sodium: 18.3 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a very large pot over medium heat. Add onions and garlic, cook and stir until softened and browned, about 20 minutes. Pour in white wine, simmer until reduced by half, 5 to 10 minutes.

  2. Stir heavy cream into the saucepan. Bring to a boil, reduce heat and simmer until reduced by half, about 20 minutes. Stir in saffron. Season sauce lightly with salt and pepper.

  3. Refrigerate sauce until cool and thick, about 1 hour. Spoon into ice cube trays and freeze until solid.

Recipe Yield

200 meals

Recipe Note

This is a base sauce for other recipes and can be modified to fit almost any white sauce recipe. It is a sauce you can freeze and use at a later time. It thickens into a paste as it cools;use only a tablespoon or two per meal that you are making. I use this sauce as a base for my shrimp diablo.

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