Have you picked up a copy of our new issue of Dishing? Make sure you do so you can check out the delicious beet cake recipe from Lotus Cafe in our Ask For It section. We left off the recipe for the saffron cream sauce, so here it is. These beet cakes and saffron cream sauce make an excellent appetizer at a dinner party or a filling lunch.

Lotus’ Saffron Cream Sauce

May 26, 2015

by Mollie Flaherty

Category Ask For It

Ingredients

1 teaspoon saffron threads
1 cup hot water
1/2 cup olive oil
2 1/2 tablespoons garlic, minced
4 teaspoons apple cider vinegar
2 1/2 tablespoons Dijon mustard
2 cups Vegenaise

Instructions

Infuse saffron threads in hot water for at least 30 minutes.
Heat olive oil in pan and gently sauté the garlic until golden brown. Let cool. Combine the saffron water with all other ingredients and blend (in a blender) until smooth and creamy.

Mollie Flaherty

Mollie is a native Cape Codder who learned at an early age how to put a lobster to sleep, harvest cranberries, and dig for clams. After high school she followed her sense of adventure out west to the University of Wyoming where she graduated with marketing and communication degrees. She found herself making roots in Jackson, her fiance’s hometown, and using her sales skills combined with her love of anything delicious to join the Dishing sales team. She loves baking from scratch, large glasses of red wine, and hiking with her heeler, Newton. She’ll try anything, but remains a stuck up Cape Codder when it comes to seafood. If she didn’t catch it or see it come off the boat, don’t even try tempting her.

Subscribe

Lotus’ Saffron Cream Sauce