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Saffron and orange blossom sauce

Saffron And Orange Blossom Sauce

A sauce that’s generally served with fish or seafood. If you make mussels, keep a little of the cooking water and use it in this sauce.


  • ¼ g saffron (two generous pinches)
  • 3 Tbsp coconut oil
  • 2 shallots, chopped
  • ½ tsp turmeric, ground
  • ½ tsp fennel, ground
  • ½ tsp long pepper, ground
  • 1 hint nutmeg, grated or mace, ground
  • ¼ cup sherry
  • 1 cup fish or chicken stock
  • 1 coconut milk
  • 2 Tbsp creamed coconut
  • 1 Tbsp orange blossom water or ½ tsp orange zest, grated
  • 4 Tbsp chives, chopped, for garnish


  1. 1

    Place saffron in a small glass and pour 3 tablespoons boiling water on top. Set aside.

  2. 2

    Pour oil in a pot, add shallots, and heat on medium. Sauté for 2 minutes. Add spices to the pot and cook 1 minute more.

  3. 3

    Pour in sherry, saffron infusion, and stock. Reduce by half.

  4. 4

    Add coconut milk. Bring to a boil. Incorporate creamed coconut and simmer 5 minutes more, stirring regularly.

  5. 5

    Add a little water or coconut milk if the sauce is too thick. Taste and salt if needed. Incorporate orange blossom water and chives just before serving.

A variation of the Cashew sauce from The Spice Trekkers Cook at Home