Ingredients
- 1/4 cup white wine
- 1 ounce white wine vinegar
- 1 shallot
- 6 ounces butter
- 10 threads saffron
- to taste salt
- to taste black pepper
Recipe Video
Watch the Beurre Blanc Sauce with Saffron recipe video first:
Recipe steps
Step 1. Combine ingredients2 minutes Pell and chop on small shallot on a borad. In a small saucepan, combine white wine, vinegar, and shallot. Bring to a gentle simmer. |
Step 2. Add saffron and reduce5 minutes Let reduce until half of liquid remains (about 5โ8 minutes). Meanwhile, steep saffron in 1 tsp warm water. Once the reduction is ready, lower the heat to low. Whisk in saffron. |
Step 3. Add butter and season sauce2 minutes Begin whisking in butter, 2โ3 pieces at a time. Wait until each batch is fully emulsified before adding more. Remove from heat when the sauce is thickened and glossy. Season with salt and freshly ground black pepper to taste. (Optionally strain through a fine sieve for a velvety finish). |
Step 4. Serve1 minute Your Beurre Blanc Sauce with Saffron is ready. Serve immediately over fish, or vegetables. Enjoy! |
About the Recipe + FAQ
If youโve ever held a perfectly seared piece of fish wondering what could take it from excellent to unforgettable, this Beurre Blanc Sauce with Saffron is your answer. This Beurre Blanc Sauce with Saffron recipe is buttery, golden, and scented with saffronโs floral warmth, giving the perfect balance between elegance and simplicity.
Which season is this recipe best for?
You can make saffron beurre blanc any time of year. You can serve over seafood, fish, and seared, fried, baked, or par-boiled vegetables. Imagine this sauce draped over thin asparagus spears, or Mediterranean Baby Baked Potatoes, or paired with Mediterranean Baked Trout.
Where can I buy the ingredients for this recipe?
With so few components, quality is essential. Choose a crisp, dry white wine like Sauvignon Blanc or Encruzado and avoid anything oaky. A local wine shop is often best for helping choose something bright yet subtle.
For the vinegar, a clean, sharp white wine vinegar works beautifully. Shallots should be firm and dry – look for unblemished bulbs at your grocery or farmersโ market.
Can I substitute the ingredients in this recipe?
Yes, you can make some substitutions. If alcohol is a concern, replace white wine with white grape juice plus a squeeze of lemon juice to mimic acidity.
Champagne vinegar or rice vinegar with lemon juice can serve in place of white wine vinegar.
If you must substitute shallot, finely minced yellow onion works – just expect a more pungent result.
Do not swap the butter for margarine or vegan spreads – the sauce will break.
And saffron? If it is hard to find or unavailable, a tiny pinch of turmeric can mimic the color, but the aroma and depth will be missing.
Can I make this recipe part of a menu?
Definitely! ๐
This sauce is the kind of finishing that pulls a menu together.
As an appetizer, you can serve Portuguese Garlic Shrimp (Camarรตes ร Guilho), or your favorite appetizer from my Appetizers category.
For the main course, serve my Foil Baked Sea Bream or Medieterranean Baked Trout. Add herbed couscous or blistered cherry tomatoes on the side.
For a dessert, go with my Apple Cinnamon Cake.
Which drinks would you pair it with?
Because beurre blanc with saffron is rich, sparkling acidity is key. Sauvignon Blanc or Encruzado are great giving herbal notes that cut through butter.
Also, Alvarinho complements saffronโs floral tones. Sparkling options like Champagne or Espumanteย add elegance and refresh the palate.
If you want to serve non-alcoholic drinks, try sparkling white grape juice with lemon or a cold jasmine tea lightly sweetened.
Each sip balances the sauceโs warmth and richness.
How long can I store this recipe leftovers?
Saffron beurre blanc is best served fresh. But if needed, refrigerate in an airtight container for up to two days.
To reโwarm, use a double boiler or gentle heat and whisk constantly. If the emulsion breaks, add a splash of cold water and whisk – often it will come back together.
Do not freeze – the delicate emulsion wonโt survive thawing.
Recipe tips & tricks
Here are my tips on how to make this recipe perfect:
- Use low to medium heat – high heat will cause your sauce to separate.
- Butter needs to be cold, unsalted, and high-fat. European-style brands work best. Whisk in the cold butter cubes slowly, two or three at a time, giving each a moment to emulsify before adding more.
- Steep your saffron in a teaspoon of warm water for five minutes before adding; this coaxes out its full aroma and color.
- Reserve seasoning until the end – salt can interfere with emulsification if added too soon. For a refined finish, remove shallot bits, leaving a smooth, glossy sauce.
Enjoy my delicious Beurre Blanc Sauce with Saffron recipe! It is very delicate and perfect to serve with vegetables, seafood, and fish!
1 comments Hide comments
Helena, thank you for this recipe! I have a cooking book, where beurre blanc was given without any pictures, and was a daunting process. So I tried yours, and oh wow – simple, delicious and spot on! Thank you thank you!!