Lemon Sauce

Chop the shallot, cut the garlic cloves into slices. Cut zest of untreated lemon into strips, about 2 tablespoons, works best with zester. Squeeze the lemon. Sauté shallot, garlic and lemon zest strips in olive oil, season with a tiny bit of saffron, salt and cayenne pepper, deglaze with chicken soup and whipping cream and simmer for 1 quarter of an hour until thick. Finally, perhaps season with a little lemon juice. Very good with asparagus spears, but also with fried fish.

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