Part 4/7:
As the salmon prepares in the oven, the host shifts focus to creating a simple sauce. Using the melted butter leftover from brushing the salmon, he sautés shallots until golden brown, introducing fresh tarragon and saffron to build layers of flavor.
A white wine reduction follows, which serves as the base of the sauce. The combination of saffron, shallots, and a touch of cream creates a rich, aromatic sauce to accompany the salmon. The host reminds viewers that they can adjust the recipe according to their preferences, especially if saffron is hard to find.