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Suggest a better descriptionDissolve 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
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Serving Size: 1 Serving (434g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3823 | ||
Calories from Fat: 3823 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 432.1g | 576 % | |
Saturated Fat 59.7g | 298 % | |
Monounsaturated Fat 315.2g | ||
Polyunsanturated Fat 45.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.7mg | 0 % | |
Potassium 28.5mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3823
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