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Saffron Butter Sauce
Makes about 1 cup.

1/4 teaspoon saffron threads, crumbled
2 tablespoons shallot, minced
2 tablespoons white wine vinegar
3 tablespoons dry white wine
3 tablespoons heavy cream
14 tablespoons chilled unsalted butter, cut into 14 pieces

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.

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