Saffron-Infused Creamy Red Pepper & Chili Sauce

1. Heat Olive Oil and Cook Vegetables

Heat the olive oil in a medium, heavy sauté pan over medium-low heat. Add the finely chopped red bell pepper and fresh hot chili, and cook them slowly for about 15-20 minutes until very soft, fragrant, and lightly browned.

2. Add Garlic and Saffron

Stir in the minced garlic and cook for about a minute until fragrant. Add the saffron threads and let them infuse their unique flavor for about 30 seconds.

3. Add Wine and Simmer

Pour in the dry white wine and bring the mixture to a simmer, allowing it to reduce for 4-6 minutes.

4. Add Broth and Fish Stock

Add the chicken broth, fish stock, and the fresh rosemary sprig to the pan. Increase the heat to bring the mixture to a boil, then reduce to a simmer and let it cook for 8-10 minutes.

5. Add Cream and Thicken

Pour in the heavy cream or crème fraîche and bring the sauce back to a gentle boil. Let it cook for another 9-12 minutes until it thickens to a creamy consistency.

6. Strain and Season

Strain the sauce through a fine-mesh sieve to achieve a smooth texture, discarding the solids. Return the strained sauce to the pan and mix in the fresh lemon juice and finely grated lemon zest. Heat the sauce gently until warmed through. Finally, season the sauce to taste with kosher salt, freshly ground black pepper, and a dash of hot-pepper sauce.