Saffron sauce

This recipe is my twist of saffron sauce using healthy Mediterranean ingredients, no butter or cream needed.

The sauce goes well with fish and seafood and is also nice with pork chops and chicken legs. In the photo, the sauce is served with quickly roasted scallops, black rice, and steamed broccoli.

2 servings

1 shallot, minced

1 clove garlic, minced

Olive oil

150 ml chicken stock

100 ml white wine

1 tbsp. balsamic vinegar

A pod of saffron pistils

Juice of ½ lemon

Freshly ground black pepper

Warm 1 tbsp. olive oil in a saucepan over medium heat and sauté the shallot and garlic for 5 minutes. Add the chicken stock, white wine, balsamic vinegar, and saffron and cook until reduced by about half. Before serving, add the lemon juice, black pepper, and whisk in 1 tbsp. really good and tasty olive oil.