Saffron Cream Sauce

1 1/2 cups dry white wine
1/2 cup shallots, minced
1 cup whipping cream
1 pinch saffron powder
salt and pepper
saffron threads

Bring the wine and shallots to a boil in a large saucepan until reduced to 2 tablespoons.

Add the cream and saffron powder. Boil until reduced to about 3/4 of a cup.

Strain through a fine mesh strainer, pressing on the solids with the back of a spoon. Season with salt and white pepper.

Can be made ahead and reheated. Serve over fish or veggies and top with 3 or 4 saffron threads for a little touch of class.

Servings: 4