Saffron Butter

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

• Ready In: 15 mins
• Yields: 1/2 cup

Ingredients

• 2  pinches saffron threads, pulverized
• 1⁄4 lb butter
• 1  large shallot, finely diced
• 2  teaspoons basil, finely chopped (or marjoram)
• 1  tablespoon fresh parsley, finely chopped
• 1⁄2 teaspoon lemon zest, finely grated (or orange zest)
• 1  pinch ground cayenne pepper
•  salt
•  fresh ground black pepper

Directions

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!