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1/2 Teelöffel | Crumbled saffron threads |
2 Esslöffel | white wine dry |
1/2 Tasse | Chopped white part of leek; washed well and |
| Drained |
1 3/4 | Sticks unsalted butter; softened (14 |
| Tablespoons) |
2 Teelöffel | lemon juice fresh |
In a small saucepan heat the saffron with the wine over moderately low heat until it dissolves. 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. Let the leek mixture cool to room temperature. 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. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with seafood or vegetables.
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