Saffron Cream Sauce

This luxurious saffron cream sauce recipe is perfect for creamy saffron pasta but versatile enough to pair with a variety of dishes! Cream is infused with a large pinch of saffron then cooked with butter and garlic to make a creamy sauce in less than 15 minutes. Perfect for special occasions and festive gourmet recipes.

Saffron is a spice that I'm pretty well accustomed to. It is used regularly in Indian dessert recipes. I also love it in saffron milk which is so comforting! 

Recently, I've got more into using it in savoury dishes too like this Vegetable Paella. I first tried Saffron Cream Sauce in a pasta dish at a restaurant in Zurich, Switzerland and it's been on my radar to make a separate recipe post for the sauce. 

This creamy saffron sauce is luxurious and flavourful made by infusing cream with saffron threads, resulting in a rich golden hue and a distinctive taste. 

Think of it as a saffron white sauce, similar to a bechamel but thinner, and use it to enhance the flavour of so many dishes - pasta, seafood and vegetables. Saffron is the most expensive spice, making this sauce a great option for special occasions or fancy dinner parties. Ooh la la!

Creamy Saffron Sauce Ingredients

Cream - I've used single cream as I do not want the sauce too thick but you can use double cream (heavy cream or heavy whipping cream for US readers). I recommend single cream if using for a pasta or double cream if serving alongside veggies, fish or meat as you will get a much thicker sauce. 

Saffron - you'll need a generous pinch of saffron threads for this recipe. Sometimes I also crush the saffron to extract more flavour and colour meaning I use less - a little saffron goes a long way. 

Garlic - you'll need fresh minced garlic to add more complex flavour. You just need a little bit so to not overpower the taste of saffron. Think subtle, rather than punchy.

Butter - I've used unsalted butter which helps thicken the sauce and give a smooth consistency.

Salt and black pepper to taste - cracked black pepper is best I've found.

Optional additions:

• Parmesan cheese - I find the sauce is rich without any cheese but you can grate some vegetarian cheese in at the end if you wish. 
• Lemon zest - to add fresh flavour to cut through the cream and make a lemon saffron sauce
• Diced shallots - you may want to add shallot along with the garlic to add extra flavour
• Tomatoes - toss through halved cherry tomatoes with the garlic to make tomato saffron sauce

Make it vegan

You can easily make this recipe vegan with some simple substitutions.

Use olive oil or vegan butter in place of the vegan butter and plant based cream in place of the dairy cream.

How to make Butter Saffron Cream Sauce

In a small bowl, add the saffron strands and pour over hot water and allow to steep for a couple of minutes. I've found that soaking the saffron in water rather than later in the cream gives the best results. You get plenty of colour and flavour without needing too much.

Heat butter in a sauté pan or saucepan on medium heat and add the minced garlic. Saute for a minute until the garlic just begins to turn gold. Don't let it over cook or burn.

Add in the saffron water and mix. Pour in the cream and whisk well to create an emulsion - you don't want the sauce to curdle. Allow it to come to a gentle boil.

Reduce to a simmer on low heat and cook for 1-2 minutes. Ensure the cream is not sticking to the bottom of the pan. You want the consistency to just coat the back of a spoon. The sauce will also thicken further as it cools so bare that in mind.

Switch off the heat and season with salt and pepper to your taste.

Use in a variety of delicious recipes or store once cooled.

Other Saffron Recipes

Carrot Ginger Coconut Soup with Saffron Vinaigrette 

Saffron and Pistachio Shortbread

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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