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Saffron Butter
Preparation info
- Makes
250 g
- Difficulty
Easy
Appears in
Published 2008
Use as a flavouring to enrich sauces stir it in at the last minute.
Ingredients
Method
Bring the tomato water to a boil in a small saucepan, add the saffron and infuse for a few minutes only. Remove from the heat and allow to cool. Whip the butter in a food processor, then blend in the cooled saffron liquid until incorporated. Refrigerate in a sealed container for up to 2 weeks, or freeze for several months.