SAVOURY SAUCES: This is a more elaborate reduction sauce that involves reducing liquids in 2-3 stages. It is delicious thought a bit time-consuming to make.

REDUCTION SAUCE--SAFFRON AND WINE SAUCE:

 

 

 

 

4 shallots, thinly sliced                                   

1 tbsp. butter

½ tsp. saffron strands                                     

1 cup each whipping cream, dry white wine & dry vermouth

2 cups fish, vegetable or chicken stock          

salt and fresh ground pepper

 

 

 

In a large heavy saucepan, melt butter over moderate heat. Cook shallots for 5 minutes, then crush in the saffron strands. Continue cooking, over low heat, for 5 minutes more.

 

Stir in white wine and vermouth. Simmer, uncovered, until liquid has reduced down to a thin syrupy glaze, about 10 minutes. Add the stock and simmer until reduced by half. Add salt and pepper to taste.

 

Stir in cream and simmer, uncovered, for about 10 minutes more or until the consistency is smooth and velvety.

 

Strain the sauce through a fine sieve. Serve at once.