Best 7 Saffron Butter Recipes

ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER

Steps:

• Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
• Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
• Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
• Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.

SAFFRON BUTTER

Steps:

• 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.
• 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!

GRILLED STRIPED BASS WITH ORANGE-SAFFRON BUTTER

Steps:

• Whisk butter, juice concentrate, vinegar, and saffron in small saucepan to blend. Season butter to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
• Using small sharp knife, cut diagonal slits on both sides of fish at 1-inch intervals. Arrange fish on rimmed baking sheet. Sprinkle fresh orange juice and salt into slits and cavities of fish. Fill cavities with orange slices (about 3 per fish). Cover loosely and let stand at room temperature at least 30 minutes and up to 1 hour.
• Spray grill racks and fish generously with nonstick spray. Prepare barbecue (medium-high heat). Place saucepan with orange-saffron butter at edge of grill to warm through, stirring occasionally. Arrange fish on barbecue. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Serve with warm seasoned butter.

POTATOES SIMMERED IN SAFFRON BUTTER

Steps:

• Cook unpeeled potatoes in large pot of boiling salted water until partially cooked, about 10 minutes. Cool 10 minutes. Slice potatoes into 1/2-inch-thick rounds. (Can be made 3 hours ahead. Let stand at room temperature.)
• Bring broth and saffron to simmer in large skillet over medium heat. Add butter. Reduce heat to low; add potatoes and simmer uncovered until tender and liquid is absorbed, turning potatoes once, 50 minutes. Season with salt and pepper.

GILDED SAFFRON AND BUTTER BASTED ROAST TURKEY WITH HERB GARLAND

Steps:

• Pre-heat the oven to 170°C/350°F or Gas Mark 4.
• Wipe the turkey, and remove any giblets from inside the bird if necessary.
• Smear the butter all over the bird and place the onion, herbs and lemon inside the body cavity. Season the bird with salt and pepper to taste.
• Place the buttered bird into a foil lined turkey tray. Cut a piece of greaseproof paper or baking parchment and press this over the breast part of the bird - to prevent the breast becoming too dry during cooking.
• Cover the turkey with 2 large pieces of tinfoil/aluminum foil - making sure the foil DOES NOT touch the bird - you are creating a tent - with lots of air to circulate inside!
• Cook in the preheated oven for 20 minutes per pound, plus 20 minutes - so a 10lb turkey will take about 3 hours and 40 minutes.
• Try to take the turkey out at least twice during cooking time, to baste it with the buttery juices. Replace the foil cover before putting it back to continue cooking in the oven.
• Whilst the bird is cooking, prepare your gilded glaze - choose which one you prefer, egg glaze or butter glaze.
• Whisk the egg yolks with the saffron and melted butter. It needs to be the consistancy of a coating glaze, or a thick pouring cream or custard. If you are using just the butter glaze - whisk the saffron and melted butter together - this glaze will be thinner than the egg glaze.
• Twenty minutes before the end of the cooking time, remove the turkey from the oven, and drain off all the juices for your gravy.
• Turn the oven up to 190°C/380°F or Gas Mark 5.
• Apply your gilded glaze to the turkey with a large pastry brush - brush it ALL over the turkey as evenly as you can and NOT too thickly with the egg glaze.
• Return the turkey to the oven uncovered for the last 20 minutes - remove from the oven and allow to "rest" for 30 minutes before carving.
• Remove the herbs, lemon and onion from the cavity before carving and serving.
• Make the herb garland - twist sprigs of thyme, bay and rosemary together with some cooking string or twine, to form a circlet.
• Serve the turkey adorned with a twisted garland of herbs, and with traditional accompaniments such as: Roast potatoes, mixed vegetables, red cabbage, gravy, stuffing, bacon rolls and Chipolata sausage rolls.
• You can also "gild" the turkey by sprinkling edible gold dusting powder over the breast and legs of the turkey - this is available from specialist cake decorating shops.

BUTTER SAFFRON SAUCE

Steps:

• Combine shallots, white wine, and vinegar in a small, heavy-bottomed saucepan over medium heat until the liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce heat to low and simmer until the mixture is reduced by half, about 10 minutes.
• Remove the sauce from heat and whisk in the butter, little by little, until smooth. Season with salt and pepper to taste. Add saffron. Keep sauce warm over a double boiler until serving.

FLAVORED BUTTER: SAFFRON AND CARDAMOM BUTTER

Steps:

• Soak 1/2 teaspoon saffron in 2 tablespoons single cream.
• Beat this, 1/4 teaspoon salt flakes and 1/2 teaspoon ground cardamom into the butter until smooth.
• Roll, sprinkle another 1/2 teaspoon saffron strands over rolled butter, cover again and store in refrigerator.
• FOR GIFT:.
• Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
• Add a label with the flavour.
• Include suggestions for uses or recipes and bundle together in a gift basket.