Simple Saffron Butter

A close up image of a log of saffron compound butter cut into rounds on a piece of parchment

4 from 5 votes

Simple Saffron Butter

Perfect for finishing meats, seafood, rice, pasta, both starchy and non starchy vegetables, or it can even be used on breads or in sandwiches; the depth of earthy umami will enrich your palate and take your dishes to the next level!

Prep Time5

Cook Time0

Chill time15

Total Time20

Course: Sauce

Cuisine: American, French

Servings:

Calories: 115kcal

Author: Kitrusy

Ingredients

8 tbsp salted butter softened/room temp
4 tsp dehydrated onion
2 tsp dried garlic or half clove finely mincd garlic
½ tsp turmeric powder or two pinches of saffron threads *see note
1 tsp raw cane sugar finely blended
1 tsp fresh parsley
½ tsp Smoked Paprika
1 tsp tamari or soy sauce
¼ tsp white pepper optional

Instructions

In a medium bowl, add your softened butter along with all the spices. Using a spatula, combine everything into a well blended paste.
Scoop your butter onto a piece of parchment or plastic and roll and shape your butter into a log, being sure to tie off the ends with string to allow your butter to keep it's shape. Set your saffron butter into the fridge to chill until set.
If you have a silicone ice tray or candy mold, this is also a great way to portion out your butter and store the blocks and cubes to be used as needed.
Set your saffron butter into the fridge to chill until set, then cut and use as needed.
Store any leftovers in the fridge for up to two weeks or in the freezer for anywhere between 6-9 months.

Notes

If using saffron threads, add two pinches to a mortar and grind it with your pestle. Add a tsp of HOT water and allow it to steep for a few minutes before adding it to the butter.
If you'd like to have this butter as a spread, then grab your hand mixer to whip your butter until it's light and fluffy (about 3-5 min). Once done, place your aerated and whipped saffron butter into a airtight jar or container and kept in the fridge for up to a week!

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