Leek And Saffron Sauce - cooking recipe

Ingredients

1 tbsp olive oil
1 small leek, halved lengthwise and thinly sliced
2 cloves garlic, crushed
1 tsp flour
1/4 cup dry white wine
1 1/4 cups light cream
None None Pinch saffron threads
1 tbsp finely chopped fresh flat-leaf parsley

Preparation

Heat oil in medium skillet on medium heat. Cook leek and garlic, stirring, for 5 mins, or until leek has softened. Add flour; cook, stirring, for 1 min, or until mixture bubbles and thickens. Add wine; cook, stirring, until sauce boils and reduces by half.
Add cream and saffron; bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until sauce thickens slightly. Remove from heat. Stir in parsley.