PANTRYFLEX

stove · cream sauce

★★★ KITCHENPrep 10 minCook 15 min

Saffron Cream Sauce

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

Eric Ripert's Saffron Cream Sauce, from the published recipe.

Ratio

Ratio by volume: White Wine 120 ml, Cream 240 ml, Lemon Juice 5 ml
White Wine 120 mlCream 240 mlLemon Juice 5 ml

Ingredients

  • Shallot — 2 Tbsp minced (20 g)
  • White Wine — 1/2 cup (120 ml)
  • Cream — 1 cup (240 ml)
  • Saffron — pinch (0.1 g)
  • Butter — 2 Tbsp (28 g)
  • Lemon Juice — 1 tsp (5 ml)
  • Salt — to taste

Method

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

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

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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.

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

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

Companion jar