Saffron Lemon Cream Sauce

Great as the base for Potatoes Au Gratin, or for Chicken pot pie

LEMON SAFFRON CREAM

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.

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