Saffron sauce is an excellent sauce to accompany roasted or boiled fish. If it is used to flavor roast meat, the broth must be vegetable or cube.
Melt the saffron in two tablespoons of hot fish stock.
We add the mayonnaise and a few drops of Tabasco; mix everything and dilute with the remaining fish stock.
Let the sauce rest for about ten minutes, season with salt and finally add the finely chopped chives.
Let’s start preparing the saffron sauce by dissolving the saffron in two tablespoons of hot fish stock.
Then add the mayonnaise and a few drops of Tabasco; mix everything well and dilute with the remaining fish stock. The sauce should be fairly fluid.
At this point, let the sauce rest for about ten minutes, season with salt and finally add the finely chopped chives.
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