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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 25 |
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A Spanish and Mediterranean influenced butter, this goes with many vegetables. Try fennel, eggplant, tomatoes and pasta. Enjoy! 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!
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