Make your own saffron butter and store in your fridge to add flavor and elevate any dish.
- Pinch of saffron (15 threads)
- 1 cup of butter
- Grind the saffron threads in a mortar and pestle until it's a fine powder.
- Melt the butter in a saucepan over medium-low heat and add the saffron powder. Turn off the heat and allow the mixture to infuse for five to ten minutes.
- Transfer to a blender and blend the butter mixture until very smooth. Transfer the saffron butter to a container and allow to cool. You may refrigerate it for up to 10 days.
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Inspired by the easy no knead focaccia recipe in Bon Appetit, adding a pinch of gold.