SAFFRON CREAM SAUCE

2 shallots (chopped)

3 cups white wine

1 teaspoon black peppercorns

2 tablespoons chopped fresh herbs (mix of rosemary, thyme, sage, chervil)

1 tablespoons Spanish saffron

2 cups heavy cream

Pinch of salt

In a small saucepan, place the shallots, white wine, peppercorns and herbs. Cook on a medium heat, and reduce by a third. After the wine has cooked down, strain and reserve liquid and discard shallots etc. Add the wine back to the saucepan with the saffron and heavy cream and continue to cook until reduced by half and taste to adjust seasonings and remove from heat.