Saffron oil

Yield: 1 servings

Measure Ingredient
2 teaspoons Powdered saffron
\N \N Water
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.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9116 - PATRICK CLARK Converted by MM_Buster v2.0l.

Similar recipes