Saffron Beurre Blanc

Ingredients

• 1  bay leaf 
• 1 cup cooking wine dry white
• 0.3 cup heavy whipping cream 
• 0.3 teaspoon pepper freshly ground
• 1 pinch saffron threads 
• 0.1 teaspoon salt 
• 2  shallots coarsely chopped
• 1 sprig thyme leaves 
• 0.5 cup butter unsalted cold cut into pieces

Equipment

• sauce pan
• whisk

Directions

1. Combine first 4 ingredients in a saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until liquid is reduced to 1/3 cup.
2. Add cream and saffron; return to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until liquid is reduced to 1/3 cup, remove from heat;
3. Whisk in cold butter gradually until smooth. Strain, discarding solids.
4. Whisk in salt and pepper.