Best 8 Saffron Cream Sauce Recipes

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**Savory Indulgence: Saffron Cream Sauce - A Culinary Journey Through Creamy Delights**

Embark on a delectable culinary adventure with our exquisite Saffron Cream Sauce, a symphony of flavors that will tantalize your taste buds. This versatile sauce is a true masterpiece, transforming ordinary dishes into extraordinary culinary experiences. Picture tender chicken or succulent shrimp enveloped in a velvety, saffron-infused cream sauce, each bite a harmonious blend of richness and subtle floral notes. For vegetarians, sautéed mushrooms or roasted vegetables become the stars of the show, soaking up the sauce's luxurious embrace. This versatile recipe also includes a vegan variation, ensuring that everyone can indulge in this creamy delight.

Here are our top 8 tried and tested recipes!

CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE



Chicken Scallopine with Saffron Cream Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Warm the olive oil in a large skillet over high heat. Season the chicken
  • cutlets with salt and pepper. Cook the chicken until golden and cooked
  • through, about 2 to 3 minutes per side. Transfer the chicken to serving
  • plate and tent with foil to keep warm. Turn the heat to medium, add the
  • shallot and the garlic and cook until tender, about 2 minutes.
  • Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
  • Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
  • Sprinkle with parsley and serve immediately.

VEAL SCALOPPINI WITH SAFFRON CREAM SAUCE



Veal Scaloppini with Saffron Cream Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 pound veal scaloppini (about 12 slices)
Salt and freshly ground black pepper
About 2 1/2 tablespoons butter
About 2 tablespoons olive oil
12 ounces cremini mushrooms, sliced
2 large shallots, finely chopped
3/4 cup dry white wine
1 cup beef broth
1/4 teaspoon saffron threads
3/4 cup heavy cream
1/2 cup frozen peas, thawed
1 lemon, cut into wedges

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
  • Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.
  • Pour the sauce over the veal and serve with lemon wedges.

CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE



Crab & Shrimp Ravioli With Saffron Cream Sauce image

A delicious dish! I make it with homemade ricotta and homemade pasta but you could cut corners by using storebought ricotta and pasta sheets and it would still be great. Its full of flavor without being too heavy and the lightness of the saffron cream sauce really lets the flavor of the crab and shrimp be the star of the dish. An instant favorite!

Provided by mikey1083

Categories     European

Time 2h20m

Yield 24 Ravioli, 4 serving(s)

Number Of Ingredients 26

1 1/2 cups all-purpose flour
4 large egg yolks, reserve whites in a cup
1/2 teaspoon sea salt
1 teaspoon olive oil
2 -3 tablespoons water
4 tablespoons flour, for dusting
16 ounces ricotta cheese (Homemade Rich Fresh RICOTTA Cheese)
1 cup lump crabmeat
20 large shrimp, raw, deshelled
2 tablespoons butter
3 garlic cloves, minced
1/2 cup fresh parmesan cheese
salt & pepper
1 teaspoon thyme
2 tablespoons butter
1 1/2 tablespoons flour
1/4 teaspoon saffron, soak in 1 T water for 2 hours
2 shallots or 1/4 medium onion, finely chopped
1 1/2 cups chicken stock
3 garlic cloves, minced
1 cup dry white wine
3/4 cup heavy cream
salt & pepper
1/2 cup lump crabmeat
1/4 cup fresh parmesan cheese (to garnish)
1 tablespoon parsley (to garnish)

Steps:

  • 1. Prepare ricotta cheese. Refrigerate.
  • 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
  • 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
  • 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
  • 5. Knead dough for 10 minutes until dough is smooth and elastic.
  • 6. Wrap ball of dough in plastic. Rest 30 minute.
  • 7. Prepare filling while dough rests.
  • 8. Sautee shrimp with butter and garlic until cooked.
  • 9. After shimp is cooked, remove shrimp,.
  • 10. Mix cooked butter and garlic with ricotta.
  • 11. Chop shrimp into 1/4" pieces & mix with ricotta.
  • 12. Add all other filling ingredients and stir until mixed together.
  • 13. Cut dough in half.
  • 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
  • 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
  • 16. Brush the edge of each round with reserved egg white.
  • 17. Fill each round with about 1 T heap of filling.
  • 18. Fold over and pinch shut, making sure the pasta is completely sealed.
  • 19. Bring 4 quarts of salted water to a boil.
  • 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
  • 21. Dust in 1 1/2 T flour to create a "roux".
  • 22. Add wine and reduce 2-3 minutes.
  • 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
  • 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
  • 25. Lightly toss ravioli in sauce until coated.
  • 26. Serve topped with fresh parmesan and parsley.

CHICKEN SCALOPPINE WITH SAFFRON CREAM SAUCE - GIADA



Chicken Scaloppine With Saffron Cream Sauce - Giada image

The saffron cream sauce makes this easy -to -make chicken scallopine dish very special. This dish is from Everyday Italian with Giada De Laurentis.

Provided by CarolAT

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 lb chicken cutlet (I used 4 boneless, skinless chicken breasts that I pounded flat to 1/4 inch)
2 shallots, sliced
1 garlic clove, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron thread
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Warm the olive oil in a large skillet, over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side.
  • Transfer the chicken to serving plate and tent with foil to keep warm.
  • Turn the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes.
  • Deglaze the pan with the white wine. Using a wooden spoon,scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
  • Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors.
  • Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 340.2, Fat 21.3, SaturatedFat 8.6, Cholesterol 113.4, Sodium 863.5, Carbohydrate 4.2, Fiber 0.1, Sugar 0.6, Protein 27

SAFFRON CREAM SAUCE



SAFFRON CREAM SAUCE image

Categories     Fish

Number Of Ingredients 9

2 large pinches saffron
1/2 cup dry white wine such as Sauvignon Blanc
2 to 3 teaspoons canola oil
1/2 cup finely minced shallots
1 small thyme sprig, optional
1 8-ounce bottle clam juice
1 cup heavy cream
-- Kosher salt, to taste
-- Lemon juice, to taste

Steps:

  • Crumble the saffron, add it to the wine let steep until the saffron begins to color the wine, about 15 minutes. Add the oil to a medium skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the wine, saffron and thyme, if using. Bring to a boil and cook until the skillet is almost dry, about 3 minutes. Taste, and remove the thyme before it becomes strong. Add the clam juice; bring to a boil and cook until reduced by about half, about 6 minutes. The flavor should be assertive at this point since the cream will mellow the intensity. Pour the mixture through a strainer into a bowl or glass measure, pressing on the solids. Discard the solids and return the liquid to the skillet. Add the cream, bring to a boil and reduce until the sauce coats the back of a spoon and is the desired consistency. Taste and adjust the seasoning, adding a squeeze of lemon juice, if needed.

LOBSTER RAVIOLI WITH SAFFRON CREAM SAUCE



Lobster Ravioli With Saffron Cream Sauce image

Putting here to make soon, so I haven't actually made it yet - but I have faith in it and can't wait to try! It came from icancookthat.org blog. Went looking for Saffron Cream sauce recipe after discovering it today (served on grilled Mahi-Mahi, sauteed spinach, and gnocchi)

Provided by smcsf11

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 (9 ounce) packages trader joes lobster ravioli
2 tablespoons butter
1 shallot, minced
1/2 cup dry white wine
2 pinches saffron threads
2 cups whipping cream
cayenne pepper, to taste
salt and pepper
fresh chives, for garnish

Steps:

  • Make the pasta according to directions --
  • While waiting for the water to boil, make the sauce:
  • Add butter to a saute pan over medium-low heat. Add the shallot and cook for 2-3 minutes or until translucent.
  • Add the wine, stirring until the wine evaporates, about 3 minutes.
  • Add the cream and saffron, lower heat and simmer.
  • Cook until the sauce has reduced by half, about 10 minutes. Season with salt and pepper and remove from heat.
  • Add the cooked ravioli to the saute pan and stir to coat.
  • Add the ravioli to a plate and spoon with more sauce. Garnish with a little cayenne pepper if you like some heat and some chives.

PAPPARDELLE AND SHIITAKE MUSHROOMS IN SAFFRON CREAM SAUCE



Pappardelle And Shiitake Mushrooms In Saffron Cream Sauce image

Provided by William Grimes

Categories     dinner, pastas, main course

Time 30m

Yield 6 servings

Number Of Ingredients 16

Salt
2 tablespoons light olive oil
10 large shiitake mushroom caps, cut into thin strips
1 large tomato, cut into small dice
2 yellow bell peppers, cut into thin strips
1 1/2 teaspoons minced garlic
20 ounces pappardelle or large bow-tie pasta
1 1/2 pounds rock shrimp (or other small shrimp), peeled and deveined
1/2 cup white wine
1/4 cup fish stock or bottled clam broth
1/4 cup chicken stock
1 1/2 cups heavy cream
2 large pinches saffron
Freshly ground black pepper
2 tablespoons butter (optional)
3 tablespoons chopped chives (cut into 1/2 inch lengths)

Steps:

  • Place a large stock pot (8-quart or larger) of lightly salted water over high heat, to bring to a boil for the pasta. In a large nonstick or well-seasoned saute pan over medium heat, heat 1 tablespoon olive oil and add mushroom slices. Saute until mushrooms are limp, about 2 minutes. Remove from pan with a slotted spoon, and set aside in a bowl.
  • Add diced tomato to the pan. Saute until heated through, about 1 minute. Remove with a slotted spoon, and place in a bowl.
  • Add 1/2 tablespoon of the remaining oil to the pan. Add yellow peppers, and saute until limp, about 3 minutes. Remove to a bowl. Add garlic to the pan and saute lightly; do not brown. Remove to bowl of peppers. Place pappardelle in pot of boiling water, and cook until al dente, about 8 minutes.
  • While pasta is cooking, add remaining 1/2 tablespoon oil to the saute pan. Increase heat to medium-high, and add shrimp. Saute until shrimp are pink but not fully cooked, about 2 minutes. Remove with a slotted spoon, and place in a bowl.
  • Reduce heat under pan to medium, and add wine, fish stock or clam broth, chicken stock and any juices collected in the bowls of mushrooms, tomatoes, peppers and shrimp. Stir well with a wooden spoon, scraping the bottom of the pan. Add the cream and saffron, and bring to a simmer. Cook, stirring, until sauce thickens and turns yellow from the saffron, about 3 minutes. Add the reserved vegetables and shrimp. Heat through, and add salt and pepper to taste. Add butter, if desired, and stir gently until it has melted. Add chives, reduce heat to very low, and cover pan.
  • Drain pasta well, and transfer to a warm serving bowl. Add saffron cream sauce, and toss gently to mix well. Serve immediately.

Nutrition Facts : @context http, Calories 743, UnsaturatedFat 12 grams, Carbohydrate 84 grams, Fat 30 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 15 grams, Sodium 1070 milligrams, Sugar 7 grams, TransFat 0 grams

ROMANTIC CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE



Romantic Chicken Scallopine With Saffron Cream Sauce image

This is a recipe of Giada De Laurentiis's from Foodnetwork.com (but I lessened the salt, added flour, upped the garlic, and added a sauce-thickening tip). It seems like it would be super hard, but it is really not that difficult. The first time I made it was for my husband on Valentine's Day. I had never cooked with several of the ingredients before, and except accidentally buying chicken tenders instead of chicken cutlets, it turned out just lovely. :) I also found saffron threads the cheapest at Whole Foods, almost $7.00 less expensive than the next cheapest place! I served this over angel hair pasta with green beans and garlic breadsticks, and we had Recipe #175610 for dessert.

Provided by Greeny4444

Categories     Chicken

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 lb chicken cutlet
2 shallots, sliced
2 garlic cloves, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron thread
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
flour (for coating the chicken)
3 tablespoons flat-leaf Italian parsley, chopped

Steps:

  • Warm the olive oil in a large skillet over high heat.
  • Season the chicken cutlets with salt and pepper, and coat each side with flour (shaking off any excess).
  • Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm.
  • Turn the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes.
  • Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
  • Add the chicken broth and saffron threads, bring to a simmer (keeping the heat of the pan at medium) and reduce for 10 minutes. Add the cream, salt, and pepper.
  • Stir to combine and simmer for 1 minute to blend the flavors (or let it simmer longer to reduce further). If you want an even thicker sauce, you can mix 1 Tablespoon cornstarch with 1 Tablespoon water, and add it to the pan.
  • Pour the sauce over the chicken.
  • Sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 343.9, Fat 21.3, SaturatedFat 8.6, Cholesterol 113.4, Sodium 576.9, Carbohydrate 4.8, Fiber 0.4, Sugar 0.7, Protein 27.3

Tips:

  • Use high-quality saffron: The quality of the saffron will greatly impact the flavor of the sauce. Look for saffron that is a deep red color and has a strong aroma.
  • Toast the saffron: Toasting the saffron before using it will help to release its flavor and aroma. You can toast the saffron in a dry skillet over low heat for a few minutes, or you can wrap it in foil and bake it in a preheated oven at 350 degrees Fahrenheit for 5-10 minutes.
  • Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help to prevent the sauce from burning.
  • Cook the sauce over low heat: Cook the sauce over low heat to prevent it from curdling.
  • Season the sauce to taste: Season the sauce with salt and pepper to taste.
  • Serve the sauce immediately: Saffron cream sauce is best served immediately after it is made.

Conclusion:

Saffron cream sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is perfect for pasta, chicken, fish, and vegetables. The sauce is also relatively easy to make and can be made in under 30 minutes. If you are looking for a new and exciting sauce to try, saffron cream sauce is a great option.

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