Saffron Sauce - cooking recipe

Ingredients

1 small onion (chopped very thinly)
1 garlic clove (chopped very thinly)
250 ml cream
125 ml white wine (chardonnay, good quality)
1 sachet saffron thread
1 tablespoon clarified butter
salt and pepper

Preparation

Melt clarified butter in a pan and add the onion.
When onion turns translucent add garlic and stir.
Add white wine and let simmer.
Keep one TB cream back, add the rest to the pan. Let reduce sauce until desired consistency is reached.
Dissolve the saffron threads in the remaining TB of cream and add to the sauce.
Salt and pepper to taste.
Serve.