Saffron and Leek Butter

1. 1

   In a small saucepan heat the saffron with the wine over moderately low heat until it dissolves.

2. 2

   In a small skillet cook the leek in 2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the saffron mixture, and cook the mixture, stirring, for 1 minute.

3. 3

   Let the leek mixture cool to room temperature.

4. 4

   In a small bowl cream together the remaining 1 1/2 sticks butter, the leek mixture, the lemon juice, and salt and pepper to taste.

5. 5

   Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

6. 6

   Serve the butter with seafood or vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.