Leek and saffron sauce
This leek and saffron sauce goes beautifully with fish and also as an accompaniment to grilled chicken breasts; pan-fried pork cutlets and steamed greens, such as asparagus and broccoli.
- 18 mins cooking
- Makes 1 Cup
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Ingredients
Leek and saffron sauce
- 1 tablespoon olive oil
- 1 small_piece leek (200g), halved lengthways, sliced thinly
- 2 clove garlic, crushed
- 1 teaspoon plain flour
- 1/4 cup (60ml) dry white wine
- 300 millilitre cream
- pinch saffron
- 1 tablespoon finely chopped fresh flat-leaf parsley
Method
Leek and saffron sauce
- 1Heat oil in medium frying pan; cook leek and garlic, stirring, about 5 minutes or until leek softens. Add flour; cook, stirring, 1 minute or until mixture bubbles and thickens. Add wine; cook, stirring, until sauce boils and reduces by half.
- 2Add cream and saffron; bring to a boil then reduce heat. Simmer, uncovered, about 5 minutes or until sauce thickens slightly. Stir in parsley off the heat.