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Sauces Vegetarian

Creamy Garlic, Sherry & Saffron Sauce

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Creamy Garlic, Sherry & Saffron Sauce

Dr. Wendy Dearborne
A delicious and versatile sauce that has endless possibilities to take your entrée to the next level. The ingredients used creates a subtle sauce that compliments everything on the plate. This quick and easy sauce can be made totally vegan or vegetarian.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauces
Cuisine American fusion, french fusion
Servings 4 people
Calories 137 kcal

Equipment

  • Saucepan

Ingredients
  

  • 8 oz coconut milk or whipping cream
  • 1/4 tsp garlic better than bouillon
  • 1 tbsp sherry
  • 1/2 tsp mirin
  • 1 tsp sugar
  • 1 tsp honey
  • 1 tsp minced garlic
  • 1/4 tsp turmeric
  • 1/2 tsp mushroom seasoning
  • Pinch of saffron
  • 1/2-1 tsp Dijon mustard
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp cooking oil

Instructions
 

  • Over medium heat, sauté minced garlic until lightly golden 2-3 minutes.
  • Add coconut milk, sugar, honey, sherry, mirin, garlic bouillon, mushroom seasoning, saffron, salt and pepper. Stir well.
  • Bring to a boil, stir well, then reduce heat and simmer for 5 minutes until sauce has slightly thickened.
  • Add mustard mix well and continue to simmer for 4-5 minutes.
  • Keep sauce warm until ready to use.

Notes

Sherry can be substituted with marsala wine or cognac.  
Store leftover sauce in a covered container in the refrigerator.   Reheat on the stove top. 

Nutrition

Calories: 137kcalCarbohydrates: 5gProtein: 1gFat: 13gSaturated Fat: 11gSodium: 20mgPotassium: 125mgSugar: 3gVitamin C: 1mgCalcium: 10mgIron: 2mg
Keyword creamy sauce, quick sauce, saffron sauce
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