Saffron Alfredo Recipe
- 1/4 cup butter
- 4 white onions, thinly sliced
- 2 tablespoons minced garlic
- 2 cups dry white wine (such as Chardonnay)
- 8 quarts heavy whipping cream
- 2 tablespoons saffron
- 1 pinch kosher salt and ground black pepper to taste
- Melt butter in a very large pot over medium heat. Add onions and garlic; cook and stir until softened and browned, about 20 minutes. Pour in white wine; simmer until reduced by half, 5 to 10 minutes.
- Stir heavy cream into the saucepan. Bring to a boil; reduce heat and simmer until reduced by half, about 20 minutes. Stir in saffron. Season sauce lightly with salt and pepper.
- Refrigerate sauce until cool and thick, about 1 hour. Spoon into ice cube trays and freeze until solid.
