How to make sauces and marinades with saffron for chicken and fish with your own hands.

Saffron sauce

An article from which you will learn how to prepare saffron sauce for meat, fish and other favorite foods. We will also teach you how to make marinades with the addition of saffron.

Creamy saffron sauce

Creamy saffron sauce

The classic recipe for saffron sauce is prepared with the addition of cream. It is saffron sauce with cream that is most popular, because the combination of spicy and delicate milky flavors is very successful.


  • saffron – 3 pinches;
  • cream (preferably 10%) – 150 ml;
  • onions – 1 pc.;
  • sunflower oil – 30 ml;
  • wheat flour – 1 tbsp. l.;
  • salt, pepper to taste

How to make the sauce:

  1. Chop the onion into cubes.
  2. Fry in a frying pan until golden. If you turn on medium heat, it will take about 4-5 minutes.
  3. Add cream to the onion. It is advisable that they be store-bought and not home-made. After all, homemade ones are too fatty and spoil the consistency of the sauce. Simmer for 2 minutes.
  4. Add salt and saffron to the pan. Simmer for another 2 minutes.
  5. Slowly add the flour, whisking it in – this will help prevent lumps from appearing.
  6. Heat the mixture in a frying pan until the cream reduces to the required thickness.
  7. Add pepper to taste. Turn off the heat immediately.
  8. Strain the sauce through a regular kitchen sieve. You don’t have to do this, but then you’ll end up with onion pieces.

This dressing can be served with meat (especially poultry and lean parts of beef), and also with various dishes using fish. Moreover, when chilled it turns out even tastier than when hot.

Saffron aioli

Saffron aioli

Aioli is homemade mayonnaise originally from French cuisine. There are many ways to prepare it, and saffron aioli is one of them. Saffron mayonnaise prepared according to this recipe goes well with absolutely any meat dishes. This recipe is from chef Gordon Ramsay


  • saffron – 1 tsp;
  • egg yolks – 3 pcs. (if the eggs are small – 4 pcs.);
  • sunflower oil – 150 ml;
  • olive oil – 50 ml;
  • garlic – 2 cloves;
  • lemon juice – 1 tbsp. l.;
  • water – 1 tsp;
  • sol – 0.5 h. l.;
  • vinegar.

Saffron sauce recipe:

  1. Boil the garlic in plain water for 10 minutes.
  2. Cool and mash with a fork until pureed.
  3. Crush the saffron along with salt in a mortar.
  4. Mix spices, salt, garlic and egg yolks in a small bowl. Whisk until smooth.
  5. Slowly pour in the sunflower oil (in a thin stream), continuing to whisk.
  6. After the sunflower, pour in the olive oil in the same way.
  7. Stir until smooth.
  8. Add a spoonful of cool water – it will help the ingredients combine better. You can also add vinegar (table or wine) to taste – this is not necessary, but many people like it.

This recipe for mayonnaise with saffron is popular not only in France, but also in the Mediterranean countries. There it is usually used with fish. If desired, you can prepare healthy mayonnaise, which will serve as the basis for the sauce.

Saffron sauce for fish

The traditional recipe for saffron sauce for fish includes cream and wine. The result is an unusual taste that works great as a sauce for salmon and other sea fish.


  • saffron – 1 tsp;
  • cream – 250 ml;
  • dry white wine – 200 ml;
  • shallots (can be replaced with regular ones) – 1 pc.;
  • butter – 15 g;
  • bay leaf – 2 pcs.;
  • thyme.

How to prepare the sauce;

  1. Chop the onion finer. Place in a frying pan.
  2. Add wine, bay leaves and thyme there. Turn on medium heat.
  3. Bring the mixture to a boil and immediately reduce the gas to low. Continue cooking until half the wine has evaporated.
  4. Add cream and cook for another 5 minutes.
  5. Grind the saffron and salt in a regular mortar. Add to the pan and mix thoroughly.
  6. Boil the sauce until it thickens to the desired consistency.
  7. Add oil. As soon as it dissolves, immediately turn off the gas.
  8. Strain the sauce to remove any large pieces.

Do-it-yourself saffron sauce prepared according to this recipe turns out to be quite specific. It won’t go well with regular meat, but it goes perfectly with fish products. Also good as sauce for scallops and seafood.

Saffron sauce for chicken

Chicken with saffron sauce

This recipe for saffron sauce for chicken is different because it uses chicken broth instead of the usual cream. An unusual and very tasty way to prepare saffron sauce at home.


  • saffron – 1 pinch;
  • chicken broth – 200 ml;
  • onions – 1 pc.;
  • garlic – 1 clove;
  • tomato paste – 2 tbsp. L.;
  • lemon juice – 4 tbsp. l.;
  • sunflower oil – 2 tbsp. l.;
  • turmeric – 1 tsp. l.;
  • salt;
  • pepper.


  1. Finely chop the onion and garlic.
  2. Fry in oil until half cooked.
  3. Add tomato paste. Stir and fry for another 1 minute.
  4. Pour in broth with lemon juice. Also add saffron and turmeric. Mix all ingredients well in a frying pan.
  5. Cook for another 2 minutes.
  6. Add salt and pepper. Stir and immediately turn off the heat.

You can use this saffron sauce for chicken in other ways. After step 4, you need to add already boiled chicken to the sauce and simmer for 15 minutes.

Marinade for fish with saffron

From the spice you can prepare not only a regular sauce, but also a full-fledged marinade. You will get a completely different taste. In such a marinade, the fish literally “plays with new colors.”


  • saffron – 1 tsp;
  • onions – 1 pc.;
  • garlic – 5 cloves;
  • water – 50 ml;
  • lemon – 1 pc.;
  • change – 1 h. l.;
  • ground black pepper;
  • seasoning for fish.

How to make the marinade:

  1. Dissolve saffron in water. Leave for 15 minutes.
  2. Finely chop the onion and garlic. Add to infusion.
  3. Squeeze all the juice from the lemon there.
  4. Add salt and pepper and seasoning for baking fish. It’s good if it contains mint or citrus zest. Mix everything.

Pour the resulting mixture over the fish and marinate for 1-2 hours. Then cook on coals or bake in the oven. They say that the marinade goes especially well with mackerel.

Chicken marinade with saffron

Another popular solution is saffron marinade for chicken. Its main, but far from the only difference from fish marinade is the absence of garlic.


  • saffron – 1 pinch;
  • onions – 2 pcs.;
  • lemon – 1 pc. (preferably large);
  • olive oil – 1 tbsp. l.;
  • sol – 0.5 h. l.;
  • ground black pepper – 0.5 tsp.


  1. Grind the onion on the finest grater.
  2. Salt the onion and squeeze thoroughly. Do not pour out the juice – this is what you will need for the marinade.
  3. Add about a quarter of the pulp to the juice. The rest can be thrown away.
  4. Squeeze juice from lemon. Pour into onion juice.
  5. Add all other ingredients. Mix thoroughly.

This marinade should be poured over the chicken for a period of 3 to 6 hours. You can marinate both individual parts and the whole bird.


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