Total Time
Prep 15 mins
Cook 0 mins

A Spanish and Mediterranean influenced butter, this goes with many vegetables. Try fennel, eggplant, tomatoes and pasta. Enjoy!

Ingredients Nutrition


  1. Cover the saffron threads with 2 teaspoons hot water and let it steep until the color emerges, after a few minutes.Work it into the butter, which has been brought to room temperature, with the remaining ingredients, using a wooden spoon.
  2. Move to a crock or place on wax paper and roll into a cylinder. Freeze until firm. Once frozen, slice into thin disks. Use as desired on vegetables, meat, fish, etc. Enjoy!
Most Helpful

5 5

This butter is savory and so pretty. Saffron is so expensive, this is a worthy use for it.

5 5

The butter that we're getting these days is a lot closer in color to white than it is to yellow. That said, pale color or not, this is delicious and will enhance beef, chicken, fish, veggies or bread. I no longer have a mortar and pestle so I have to rub my saffron as fine as possible with my fingers, which, isn't very fine. I chose to put it in a pretty wee crock because I dislike really hard butter. Butter and saffron, pure luxury!

5 5

I love butter, and flavored butter is even better. This is a very nice recipe. I used it over vegetables and was very happy with the results. Thanks for sharing :)