1 generous pinch saffron
1/4 c. water for steeping
1/2 c. white wine
3 tbsp. butter, room temperature
1/2 c. heavy cream
Soak a generous pinch of saffron in hot water for 15 minutes. While the saffron soaks, simmer white in a skillet until reduced, 5-8 minutes. Stir in butter, 1 tablespoon at a time stirring constantly until emulsified. Next, pour in heavy cream, along with the saffron and saffron water. Simmer until thickened and reduced.