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
  • Print


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


Leek and saffron sauce
  • 1
    Heat 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.
  • 2
    Add 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.

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