2 T Butter 1 Shallot 1 clove Garlic salt and pepper 1 pinch Saffron 1/4 c white wine 1 cup cream 1/4 c grated parmesan 1 T fresh chives, minced Saute the shallot and garlic in the butter with a pinch of salt and pepper until fragrant. Add the saffron and the white wine and deglaze the pan. Continue to simmer until liquid is reduced to half it's volume and add the cream. Bring to a simmer and remove from heat. Add the parmesan and the chives. Taste and adjust seasoning.