Saffron vinaigrette


by: Josey

I serve it mainly as a dipping sauce for grilled shrimp, but it is very versatile -- good with any white fish, clams or even just a salad.


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serves: 1

2 cups plus 2 tablespoons white wine

2/3 cup white wine vinegar

1 teaspoon level saffron strands

1 tablespoon superfine sugar

1/2 cup extra virgin olive oil

Nutrition Facts
Saffron vinaigrette

Servings Per Recipe: 1

Amount per Serving

Calories: 1497

  • Total Fat: 108 g
  •     Saturated Fat: 14.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 11.2 mg
  • Total Carbs: 24.3 g
  •     Dietary Fiber: 0 g
  •     Sugars: 8.9 g
  • Protein: 0.5 g

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1.  Put the white wine, vinegar and saffron into a pan over low heat and bring to boil. Simmer until reduced by three-quarters, then remove from the heat, stir in the sugar until dissolved and leave to cool. Whisk in the oil.

2.  Store the vinaigrette in the fridge, where it will keep for up to 6 mouths in a screw-top jar or bottle — or a plastic squeeze bottle. Take it out of the fridge half an hour or so before you need it, and shake to emulsify before use.

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