Categories: Sauces 
      Yield: 1 servings 
  
    1/4 ts Saffron threads, crumbled           3 tb Heavy cream 
      2 tb Shallot, minced                    14 tb Unsalted butter, cold, cut i 
      2 tb White wine vinegar                       -to 14 pieces 
      3 tb Dry white wine                  
  
  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.   Makes about 1 cup. 
   
  (see Fettuccine with Scallops and Peas, a Gourmet Mag. favorite)