Sauce Builder
Golden Hour
Real saffron. Smoked paprika. Lemon. The one worth showing off.
About this blend
Golden Hour is built around real saffron threads, so give it a few extra seconds in warm oil to bloom. It's worth the wait. Smoked paprika and lemon zest round it out. This is the one for rice, seafood, and cream sauces, the blend that makes a regular weeknight dinner taste like you tried a lot harder than you did.
What's in it
Ingredients listed. Ratios are ours to know.
- Saffron threads, lightly crumbled
- Granulated garlic
- Smoked paprika
- Dried lemon zest
- Onion powder
- Flaky sea salt
- Sugar
- White pepper
How to build the sauce
Three ways to use Golden Hour as a base. The rest is up to you.
Saffron cream sauce
Warm 2 tbsp butter in a pan. Add 1½ tsp Golden Hour and bloom 90 seconds over low heat. The saffron needs a moment. Add ¾ cup heavy cream, simmer until slightly thickened. Toss with pasta or spoon over fish.
Golden rice
Toast 1 cup long-grain rice in a dry pan 2 minutes. Add 1 tsp Golden Hour and 2 cups stock. Cover and cook 18 minutes. Finish with a squeeze of fresh lemon.
Saffron vinaigrette
Bloom 1 tsp Golden Hour in 1 tbsp warm olive oil for 2 minutes. Whisk in 2 tbsp lemon juice, 1 tsp honey, 3 tbsp olive oil, salt. Dress grain salads, roasted veg, or seafood.
What to make with it
Six starting points. None of them are rules.
Saffron Rice
Toast the blend in oil first, then cook your rice in it. The color alone is worth it. The flavor is better.
Paella-Style Pan
Bloom Golden Hour in olive oil, add bomba rice and stock. Layer in shellfish. The saffron and paprika do the heavy lifting.
Pan-Seared Fish
Steep in butter, spoon over a seared fillet. The lemon zest and white pepper cut through the richness perfectly.
Cream Pasta
Make the saffron cream sauce above. Toss with linguine, shrimp, or just on its own with fresh herbs.
Roasted Cauliflower
Toss florets with Golden Hour oil at 425°F. The sugar in the blend caramelizes the edges.
Grain Bowl Dressing
Make the saffron vinaigrette. Drizzle over farro, roasted chickpeas, cucumber, and herbs.
Ten recipes to start with
Every one feeds four. Use them as written or go off-script, that's the point.
2 tbsp butter · 1 1/2 tsp Golden Hour · 3/4 cup heavy cream · 1 lb pasta
- Bloom the blend in butter over low heat for 90 seconds. The saffron needs the moment.
- Add cream, simmer until it coats a spoon, then toss with hot pasta.
1 cup long-grain rice · 1 tsp Golden Hour · 2 cups stock · lemon
- Toast the rice in a dry pan 2 minutes, add the blend and stock.
- Cover and cook 18 minutes, finish with a squeeze of lemon.
4 fish fillets · 3 tbsp butter · 1 tsp Golden Hour · lemon
- Sear the fillets skin-side down until crisp, flip and pull off the heat.
- Melt the butter with the blend, spoon it over the fish with a squeeze of lemon.
1 1/2 cups bomba rice · 2 tsp Golden Hour · 3 cups stock · 1 lb shellfish · olive oil
- Bloom the blend in oil, stir in rice to coat, then add the stock.
- Nestle in the shellfish, cook undisturbed 18 minutes so the bottom crisps.
1 tsp Golden Hour · 4 tbsp olive oil · 2 tbsp lemon juice · 1 tsp honey
- Bloom the blend in 1 tbsp warm oil for 2 minutes.
- Whisk in the lemon, honey, and remaining oil. Dress grains, seafood, or roasted veg.
1 head cauliflower · 3 tbsp olive oil · 1 tsp Golden Hour
- Toss florets with the blended oil, spread on a sheet pan.
- Roast at 425F for 25 minutes. The sugar in the blend caramelizes the edges.
2 cups cooked farro · saffron vinaigrette · roasted chickpeas · cucumber · herbs
- Make the saffron vinaigrette above.
- Toss the warm farro with it, then pile on chickpeas, cucumber, and herbs.
1 lb shrimp · 3 tbsp butter · 1 tsp Golden Hour · lemon
- Melt butter with the blend, let it bloom 30 seconds.
- Add shrimp, cook 2 minutes a side, finish with lemon over rice or bread.
2 lb potatoes · 4 tbsp butter · 1 tsp Golden Hour · 1/2 cup warm milk
- Boil and mash the potatoes.
- Bloom the blend in the melted butter, then beat it in with the milk until silky.
1/2 cup mayo · 1/2 tsp Golden Hour · 1 tsp warm water · lemon
- Bloom the blend in the warm water for a minute to wake the saffron up.
- Stir into the mayo with a squeeze of lemon. Great with fries, fish, or eggs.
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