Nature's Best Dairy Saffron Cream


  1. Heat olive oil over medium heat in saucepan.
  2. Add garlic, onion, salt, and pepper. Cook for 1-2 minutes.
  3. Add white wine and allow to recue by half.
  4. Now pour in heavy cream and add saffron. Simmer for 5-6 minutes sauce will turn yellow in color.
  5. Whisk in parsley and lemon juice then serve.


  • 1/4 cup Piancone® white cooking wine
  • 2 cups Nature's Best Dairy® Cream, Heavy
  • 1 tbsp Roma® Oil, Olive
  • 1/2 tsp Roma Garlic, chopped
  • 2 tbsp Peak Fresh Produce® Onion(s), Red, brunoise dice
  • 1 Peak Fresh Produce® Lemon(s), juice only
  • 1 tbsp Peak Fresh Produce Parsley, minced
  • saffron
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground