Creamy Garlic, Sherry & Saffron Sauce

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.

Course Sauces

Cuisine American fusion, french fusion

Keyword creamy sauce, quick sauce, saffron sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 137kcal

Author Dr. Wendy Dearborne

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