Saffron Lemon Sauce

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1 1/2 cup cream
1/2 cup milk
3 tbsp lemon juice
1/2 cup creme fraiche
1/2 tsp salt
Pinch of black pepper
1 capsule of saffron
1 tbsp parsley, chopped


Blend together the cream, milk and lemon juice, then simmer for about 30 minutes, stirring occasionally.  Stir in the saffron capsule after 20 minutes.  Whisk in the creme fraiche, salt and pepper, then set aside, keeping warm.  Just before serving, stir in the parsley.