| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Powdered saffron |
|
|
Water |
| 2 |
c |
Extra virgin olive oil |
INSTRUCTIONS
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.
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