Garlic Sauce

1 tbsp EVO oil
10 roasted garlic cloves, crushed and cut
1/4 c broth
2 tbsp dry white wine
1/4 tsp saffron threads, crushed
1 bay leaf
2 tbsp minced fresh parsley

Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, and cook for 1 minute, stirring. Stir in broth, wine, saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 15-30 minutes. Discard bay leaf. Sprinkle with parsley.