If the charcoal in your Big Green Egg is lit anyway and you’re making a sauce that requires heat, you might as well make it on the Big Green Egg. This allows you to add that delicious, subtle flavour accent to your sauce as well. This saffron sauce, for example, tastes sublime with salmon. With the addition of crème fraîche, it is more refreshing than the standard saffron mayonnaise. You could also serve the sauce with a lobster salad or with artichokes.
2 tbsp olive oil
3 g saffron
5 tbsp mayonnaise
5 tbsp crème fraîche
PREPARATION IN ADVANCE
- Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 180°C. When the EGG has almost reached the right temperature, place the Cast Iron Sauce Pot on the grid to preheat it.
- Meanwhile, peel and finely chop the shallots.
- Heat the olive oil in the Cast Iron Sauce Pot. Add the shallots, close the lid of the EGG and cook for about 4 minutes until glassy.
- Stir in the saffron, remove the pan from the EGG and spoon the shallots and saffron into a pretty bowl, adding the mayonnaise and crème fraîche and sea salt to taste.