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Tomato Saffron Cream Sauce

  • Yield: 2 cups


  • 2 tablespoons olive oil
  • 1/2 cup finely chopped yellow onions
  • 1 teaspoon saffron
  • 2 tablespoons white wine
  • 2 teaspoons minced garlic
  • 2 1/2 cups chopped, seeded tomatoes
  • 2 sprigs thyme
  • 3/4 teaspoon salt
  • 1 tablespoon tomato paste
  • 1/2 cup plus 2 tablespoons fish stock
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped parsley


  • Heat the oil in a saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the saffron and white wine and stir so the saffron permeates the wine. Add the garlic and cook for 30 seconds. Add the tomatoes, thyme and 1/2 teaspoon of the salt and cook until the tomatoes give up their liquid, about 5 minutes, stirring from time to time. Add tomato paste and cook, stirring, for 1 minute. Add the fish stock, bring to a boil and cook until reduced by half, about 5 minutes. Add the cream and cook until reduced by half, about 3 minutes.
  • Add the remaining 1/4 teaspoon of salt, the butter and parsley, and whisk to blend. Remove from the heat and discard the thyme sprigs. With a hand-held immersion blender, or in batches in a food processor, puree on high speed.
  • To serve, ladle the hot sauce onto and around the Crawfish and Salmon Mousses.