Vegan Red Saffron Sauce Recipe
Wanted to do something quick that didn't take too much fuss. I had a single can of V8 juice in my cabinet that wasn't getting any younger. I thought that I could probably make a nice sauce from it if I used a roux.
A roux is simply flour sautéed in fat until it turns golden.
There are darker roux's, but that's a post for another day. (Lol. Good Eats Fan Reference)
The sauce has Indian and Moroccan flair. It's got heat and sweet and a pretty decent depth considering it took only 10 minutes to prepare.
3 cloves garlic sliced
1/2 a jalapeno, minced
1 small can V8 juice
1 tbl sriracha
1 tbl water
2 tbls olive oil
1 tbl flour
1 tsp paprika
1 small pinch saffron threads
1 tbl salt
Heat the oil over medium heat in a small sauce pan. Once the oil is hot add the garlic, jalapeno and salt and sauté until fragrant. About 3 minutes.
Whisk in the flour. Keep whisking until the flour turns a darkish golden beige. Careful no to take it too far .Remove from heat if necessary to slow down the cooking.
Whisk in the V8 juice and keep whisking vigorously. It will begin to thicken rather quickly. Turn flame to low.
Whisk in the remaining ingredients.
Remove from heat and continue whisking until everything is smooth and emulsified.