How to make
Grab a piece of aluminum foil and seal the saffron in it.
Heat a thick-bottomed pan over medium to low heat and bake the saffron wrapped in foil for a very short time, until you feel its strong aroma and a little smoke begins to come out. Remove it immediately and leave it as it is.
Melt the butter in olive oil over medium heat and fry the shallots (cut into thin crescents) in them. Add as much salt as you like and a teaspoon of sugar and cook, until the onion caramelizes and softens well.
Pour the wine and as soon as it is completely reduced, add the flour and stir for a minute, then little by little and with constant stirring, pour the broth.
Add the aromatic saffron and cook for 3-4 minutes on low heat, until it thickens and then stir for another minute on a switched off hob.
Serve the sauce warm in the company of fish or meat.
Enjoy your meal!
