Ingredients for Saffron Butter
- 1/4 teaspoon saffron threads
- 1/2 cup (1 stick) unsalted butter, softened
- Shallot
- Basil
- Fresh Parsley
- Lemon Zest
- Ground Cayenne Pepper
- 1/4 teaspoon sea salt
- Fresh Ground Black Pepper
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How to Make Saffron Butter
- Steep saffron threads: In a small bowl, cover 1/4 teaspoon of saffron threads with 2 teaspoons of hot water. Let steep for 5-10 minutes, or until the water turns a vibrant golden-yellow.
- Combine ingredients: In a medium bowl, place 1/2 cup (1 stick) of softened unsalted butter. Add the saffron infusion (including the threads), 1 clove of minced garlic, 1/4 teaspoon of sea salt, and a pinch of freshly ground black pepper. Gently mix with a wooden spoon or spatula until thoroughly combined.
- Shape the butter: Line a small baking sheet with parchment paper. Transfer the saffron butter mixture to the prepared sheet. Shape it into a log (approximately 1 inch in diameter) or a rectangle, depending on your preference.
- Chill and firm: Refrigerate the butter log for at least 30 minutes, or until firm. This allows the flavors to meld and the butter to hold its shape.
- Slice and serve: Once chilled, slice the butter into 1/4-inch thick disks. Use these disks to garnish or flavor your favorite dishes.
- Enjoy! Serve immediately or store leftover slices in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
1g
Fat
583g
Carbs
2g
