Saffron infused Beurre Blanc Sauce

1/3 C  Champagne or Rice Vinegar

1/3 C White wine

2 Shallots or green onions

2 T lemon juice (about 1/2 lemon)

Pinch of Saffron threads

1/2 C heavy cream (or 1/2 and 1/2)

1/2 pound (2 sticks) unsalted butter

salt and pepper to taste

In a 2 qt saucepan mix together vinegar, wine, shallots, lemon juice and saffron. Heat to boiling, reduce sauce to about 2 tablespoons. Add cream and reduce a little keeping on low heat. Slowly whisk in the butter 1T at a time. Keep heat low enough so sauce will emulsify without curdling.  If it does start to curdle, remove from heat and add a little ice whisking like there’s no tomorrow, then continue whisking in the butter. Add as much salt and pepper as you like.

Enjoy.