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]