Try this Saffron Oil recipe, or contribute your own.
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. Recipe by: CHEF DU JOUR SHOW #DJ9116 - PATRICK CLARK
There are no reviews yet for Saffron Oil. Be the first to review it!