Name: Saffron Butter Sauce
Ingredients: 1/4 ts Saffron threads, crumbled; 2 tb Shallot, minced; 2 tb White wine vinegar; 3 tb Dry white wine; 3 tb Heavy cream; 14 tb Unsalted butter, cold, cut i to 14 pieces

Serving must become a Spiritual Discipline. The flesh connives against its hiddenness and sameness. Two of the deadliest of our sins – sloth and pride – loathe serving… If we don't discipline ourselves to serve for the sake of Christ and His Kingdom, we'll 'serve' only occasionally or when it's convenient or self-serving. The result will be a quantity and quality of service we'll regret when the Day of Accountability for our service comes.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Dairy		Sauces	1	Servings

INGREDIENTS

1/4	ts	Saffron threads, crumbled
2	tb	Shallot, minced
2	tb	White wine vinegar
3	tb	Dry white wine
3	tb	Heavy cream
14	tb	Unsalted butter, cold, cut i to 14 pieces

INSTRUCTIONS

In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine.
Simmer the mixture until it is reduced to about 2 Tablespoons. Stir in the
cream and simmer the mixture, whisking occasionally, until the liquid is
reduced to 2 Tablespoons.
Season the mixture with salt and pepper.  Reduce heat to low, and whisk in
the butter, 1 piece at a time, but overlapping slightly to keep the sauce
from getting too hot. Remove from heat, from time to time, as the butter is
whisked in.
Remove from heat and season to taste with salt and pepper. Use with pasta
and/or seafoods.   Makes about 1 cup.
(see Fettuccine with Scallops and Peas, a Gourmet Mag. favorite)

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