Easy Golden Sweet Saffron Sauce

Sometimes all you need is a little something to make anything simple into an absolute delight. This beautifully golden sweet saffron sauce is one such thing!

Saffron is precious and so rightly so! The beautiful rich natural colour, the subtle but very unique, distinct and gorgeous flavour that makes anything it touches feel luxurious! This sauce captures these aspects of saffron perfectly!

Easy to make with just a few ingredients, this sauce comes together in no time. Subtle flavours of saffron and a gorgeous golden colour, this will soon become one of your favourite sweet condiments.

Use this sauce to elevate your breakfast bowls, overnight oats, warm oatmeals, smoothies or shakes, yogurt, ice-creams, cakes, fill your cupcakes, you name it.

Here is how you can make a jar full of this amazing sauce yourself:

Golden Sweet Saffron Sauce

Serves: 8 Prep Time: 10 minutes Cooking Time: 10 minutes 10 minutes

Rating: 5.0/5

( 1 voted )

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Ingredients

2 tbsp - Corn flour

1 cup - Water

A generous pinch of Saffron strands

1/4 tsp - Salt

Instructions

1. Add the cornflour to a sauce pan and pour a few tablespoons of water first. Dissolve the cornflour completely and add the rest of the water.
2. Crush the saffron strands in a mortar and pestle and add it to the sauce pan.
3. Place the pan over medium heat and cook this stirring continuously.
4. Once this mixture comes to a boil, turn off the heat and let it cool for around 10-15 minutes.
5. Add the salt and the honey. 
6. Stir it properly so the salt and honey is evenly incorporated.
7. Let it cool completely to room temperature and rest it for 2-4 hours before using. The sauce will thicken up once it is completely cool.

Notes

1. Add just a few table spoons of water first otherwise corn flour can get lumpy.
2. You can use maple syrup or agave to sweeten your sauce and make it completely vegan.
3. When the sauce is cooling in the pan, give it a stir a few times. This will prevent a skin from forming on top.

Did You Make This Recipe?

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