Prep 15 mins
Cook 0 mins
A Spanish and Mediterranean influenced butter, this goes with many vegetables. Try fennel, eggplant, tomatoes and pasta. Enjoy!
- 0.5 ml saffron threads, pulverized
- 113.39 g butter
- 1 large shallot, finely diced
- 9.85 ml basil, finely chopped (or marjoram)
- 14.79 ml fresh parsley, finely chopped
- 2.46 ml lemon zest, finely grated (or orange zest)
- 0.25 ml ground cayenne pepper
- fresh ground black pepper
- 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.
- 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!
This butter is savory and so pretty. Saffron is so expensive, this is a worthy use for it.
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!
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 :)