Ingredients

• 1/2 tsp. minced shallots
• 1 tbsp. butter
• 1 c. heavy cream
• Pinch of saffron
• Lemon segments with peel
• Salt & white pepper to taste
• Splash white wine or sherry.
• Use with your AuGratin recipe and kick it up by using sweet potatoes, turnips and Yukon Gold potatoes.
• In preheated saute pan, heat butter and saute shallots until clear. Add saffron. Splash pan with wine or sherry and reduce liquid by half. Add cream, salt and pepper. Let all reduce. Add lemon segments. This sauce works perfectly with scallops, shrimp or, even crabmeat. Serve over pasta, rice or just as a sauce garnish.