This luxurious Saffron Corn Sauce combines the natural sweetness of fresh corn with the delicate aroma of saffron and a touch of brandy. The result is a golden, velvety sauce that’s both elegant and deeply flavorful — perfect for seafood, chicken, or pasta. Though straining gives it a silky restaurant-quality texture, a rustic unstrained version is just as delicious. The key is ripe, sweet corn and a gentle hand while blending and reducing. It’s a little effort that yields a truly extraordinary sauce.
INGREDIENTS:
Kernels from 4 ears of fresh corn
1½ tablespoons minced shallot
1 ounce cognac or brandy
1/8 teaspoon saffron threads, lightly toasted in a dry pan until fragrant
1/2 teaspoon minced fresh marjoram
1/4 cup white wine
Butter as needed
Corn stock or water as needed (see recipe)
Salt and freshly ground black pepper, to taste
METHOD:
Place the corn kernels in a blender. Purée until smooth, adding just enough corn stock or water to keep the mixture moving. Continue blending for at least 1 minute for a fine texture.
Press the blended corn through a fine mesh strainer into a non-reactive bowl, using the back of a spoon or spatula to extract as much liquid as possible without pushing through the hulls. Discard the fibrous pulp.
In a medium saucepan over medium heat, melt 2 tablespoons of butter. When the butter foams, add minced shallots and sauté until soft and translucent, about 3 minutes.
Add the cognac or brandy. Once warmed, carefully ignite (if desired) to burn off the alcohol, shaking the pan gently until the flame subsides and the liquid reduces.
Crumble the toasted saffron into the pan and stir until fragrant, about 30 seconds. Add the white wine and marjoram. Cook until reduced by about 80%, concentrating the flavors.
Stir the strained corn purée into the saffron mixture. Simmer gently over medium-low heat, stirring frequently, until thickened to a creamy consistency—similar to lightly whipped cream. If it becomes too thick, thin with a splash of corn stock or water.
Taste and adjust seasoning with salt, pepper, and a touch more saffron if needed. For a smoother finish, strain the sauce again through a fine mesh sieve, or serve as is for a more rustic presentation.
CHEF’S NOTES:
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If your saffron is older, dissolve the toasted threads in a teaspoon of hot water before adding.
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For a quicker version, skip the initial straining and blend longer for a naturally rustic sauce.
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This sauce pairs beautifully with halibut, scallops, shrimp, chicken, or pasta.
YIELD: About 2 cups
