|2 teaspoons||Powdered saffron|
|2 cups||Extra virgin olive oil|
Dissolve saffron in a few drops of water, enough to make a paste the consistency of ketchup. Whisk in olive oil. Pour into a mason jar with a tight fitting lid. Leave in a cool, room temperature place for two days, shaking every so often to distribute saffron. Towards the end of 48 hours, allow saffron to settle. Strain off resulting saffron oil. Store in a covered container.
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Recipe by: CHEF DU JOUR SHOW #DJ9116 - PATRICK CLARK Converted by MM_Buster v2.0l.
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