Saffron Beurre Blanc [Recipe]

This combination of flavors is a great match for mushroom and seafood. For an Indian-inspired style pair the beurre blanc with items seasoned with ginger, curry leaves, mustard and cumin seeds. And for a Mediterranean vibe, season your pairing with fennel seeds, cumin and smoked paprika. 

Ingredients

• Small pinch of saffron strands
• 2 tablespoons white wine vinegar
• 4 tablespoons white wine
• 1 shallot, finely diced
• 6 black peppercorns
• 3/4 cup unsalted butter, cubed
• 1/2 lemon

Preparation

1. Grind the saffron strands to a powder using a mortar and pestle and leave to soak in 2 tablespoons of warm water for 1 hour. 
2. Pour the vinegar and wine into a small pan and add the diced shallot and peppercorns. Bring to a boil, and then simmer for 4-6 minutes, until it has reduced to 1-2 tablespoons and looks syrupy. 
3. Strain the liquid and discard the shallots and pepper. Whisk in the saffron and its soaking water. Return the liquid to the rinsed out pan and cook for about 15 minutes over a low heat, whisking in the butter gradually one cube at a time. The sauce will thicken so that it coats the back of a spoon. Season the sauce with a squeeze of lemon. 
4. Serve with seared shrimp, scallops or white fish.