Carol L. Cain
Saffron Wine Butter Sauce
1 meager pinch saffron 3/4 cup dry white wine 1/4 lb unsalted butter Simmer saffron in wine until it is reduced to a little less than 1/4 cup fluid. Cool. Whip butter and chill for using on fish and vegetables. Use within 24 hours. You can replace the saffron with other spices. Source: [Try Foods International]