How to improve Saffron Cream Sauce recipe?

Question

I am wondering if anyone knows how to remove the slightly bitter taste from a Saffron Cream Sauce recipe?

Background:
I am getting married and the Chef made a Seared Chicken Breast dish with Saffron Cream Sauce. It looked great, and I love saffron cream sauce, but the aftertaste was a bit bitter. We asked him what was in it, and he said just saffron threads, cream, thyme, and another herb (can't remember, but wasn't bitter).

I know I've had this dish at a restaurant before (Mantel Wine Bar in OK City) with similar sauce and it was amazing. What the Chef made was close, but the slight bitterness kind of ruins it. Anyone have any suggestions, either for an entire recipe that you know is not bitter, or for a specific ingredient that should be in the dish to remove the bitterness?

Answer 1

Dump the tyme, he is probably using a cheap grade of tyme and it WILL make it bitter, besides it overwelms the saffron a bit.

Answer 2

Saffron Cream Sauce

1 1/2 cups dry white wine
1/2 cup shallots, minced
1 cup whipping cream
1 pinch saffron powder
salt and pepper
saffron threads

Instructions

Bring the wine and shallots to a boil in a large saucepan until reduced to 2 tablespoons. Add the cream and saffron powder. Boil until reduced to about 3/4 of a cup. Strain through a fine mesh stainer, pressing on the solids with the back of a spoon. Season with salt and white pepper.

Can be made ahead and reheated.
Serve over fish or veggies and top with 3 or 4 saffron threads for a little touch of class.

Answer 3

Try adding a bit of riesling to the sauce and simmer the alcohol out. Finish the sauce with some butter. and 86 the thyme. The riesling will add a nice balance of aciduty and a little sweetness to balane the creaminess and fat of the sauce. And why thyme? Saffron is such a delicate flavor. Thyme could really kill it.

Answer 4

The other herbs in the sauce could be the source of the bitter taste. If they're fresh, they could've been in the sauce for awhile, and the herbs being overcooked can cause a bitter aftertaste. If they used dried herbs (which i can't imagine they would) they could just have a bitter taste.

I would suggest (if it's possible) to add the fresh herbs right before plating your sauce. This way they wont "overcook" and you'll still get your flavor profile right.

Answer 5

Because this recipe has two distinct elements, it's perfect for a cooking duo, one making the risotto, the other making the vegetables. The dish is aromatic, colorful, and elegant. It's best when prepared just before serving.


For the risotto

4 cups vegetable stock
1 tablespoon unsalted butter
¼ cup finely chopped onion
1 cup Arborio rice
½ cup Chardonnay
Generous pinch of saffron threads, crushed (see Tip)
1 tablespoon hot water
Salt and ground white pepper to taste

For the vegetables

1 tablespoon canola oil
2 carrots, cut into ¼-inch dice
1 red bell pepper in ¼-inch dice
¼ cup minced shallots
1 cup frozen baby peas, thawed
1 tablespoon curry powder
1 teaspoon minced fresh ginger
¼ cup Chardonnay
½ teaspoon lemon zest
1 cup heavy cream
Salt and ground white pepper to taste
Sprigs of fresh cilantro and chives for garnish

To make the risotto, bring the vegetable stock to a simmer in a small saucepan.


Melt the butter in a large nonstick skillet over medium-high heat. Add the onion; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the rice and stir to coat with the butter.


Add the wine and simmer until it evaporates.


Soften the saffron in the water; add to the rice. Pour ½ cup of the simmering stock into the rice (maintain a cooking temperature high enough so that the hot broth continues bubbling after it is added to the rice). Cook, stirring constantly, until the stock is absorbed, about 2 minutes. Continue adding stock ½ cup at a time, stirring until it is mostly absorbed and evaporated before adding more. Cook the risotto, adding stock as needed, until the rice is tender but still firm, about 25 minutes. Add the salt and pepper to taste. Remove from the heat and cover to keep warm.


To prepare the vegetables, heat the oil in a large sauté pan over medium-high heat. Add the carrots and bell pepper; cook, stirring constantly, for about 5 minutes or until crisp-tender. Add the shallots; continue to cook, stirring constantly, until the vegetables are tender, about 5 more minutes. Stir in the curry powder and ginger, then add the Chardonnay and lemon zest; simmer for about 1 minute. Add the cream; simmer, cooking occasionally, until the sauce is reduced by about one-third. Season to taste.


To serve, top individual servings of risotto with the vegetables and sauce. Or, for each serving, form the risotto in a round cylinder. Unmold on the plate and top with the vegetables and sauce. Garnish with the cilantro and scatter the plate with chives.


Advance preparation
This dish is best when prepared just before serving