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Makes a great sauce to any seafood:
(Hot)
2/3 c white wine
small carton of cream
pinch of saffron
(extra wine and cream)
Thicken with a roux, season to taste with salt and pepper and garnish with fresh chopped parsley. This sauce is wonderful on any fish.
(Warm or cold)
Great for dipping shrimp or scallops.
1 1/2 c mayo
pinch of Saffron
pinch of tarragon (optional)
1 Tbs fresh lemon juice
salt and pepper to taste
Both are good with asparagus, also.
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