Saffron Cream Sauce

Name: Saffron Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp minced (20 g) Shallot; 1/2 cup (120 ml) White Wine; 1 cup (240 ml) Cream; pinch (0.1 g) Saffron; 2 Tbsp (28 g) Butter; 1 tsp (5 ml) Lemon Juice; to taste Salt

Independent adaptation of a publicly published Eric Ripert recipe. Not affiliated with, sponsored by, or endorsed by Eric Ripert.

FINISHING SAUCE · FISH & SHELLFISH

A finishing sauce for fish & shellfish.

Eric Ripert's saffron cream sauce for fish.

On the jar

SAFFRON CREA

Method: stove
Yield: about 1¼ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

White Wine 120 mlCream 240 mlLemon Juice 5 ml

Ingredients

Shallot2 Tbsp minced (20 g)
White Wine1/2 cup (120 ml)
Cream1 cup (240 ml)
Saffronpinch (0.1 g)
Butter2 Tbsp (28 g)
Lemon Juice1 tsp (5 ml)
Saltto taste

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Saffron Cream Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 2 national awards

Vinegar-Dijon Mayonnaise★★★ KITCHENOn the jar: AIOLI
Papaya-Mango Sauce★★★ KITCHENOn the jar: VIERGE
Dijon Vinaigrette★★★ KITCHENOn the jar: DIJON
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.

Adapted from a recipe published by Eric Ripert in Le Bernardin saffron finishes.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Le Bernardin saffron finishes (published as “Saffron Cream Sauce”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar