Tomato Saffron Butter Recipe

Butter: The base of this recipe, providing a rich and creamy texture.

Tomato paste: Adds a concentrated tomato flavor and a touch of acidity.

Saffron threads: Infuses the butter with a unique, aromatic flavor and a beautiful golden hue.

Salt: Enhances the overall flavor and balances the richness of the butter.

When working with saffron, it's essential to maximize its flavor and color. To do this, crush the saffron threads between your fingers or with a mortar and pestle before adding them to the butter. This helps release the natural oils and enhances the infusion process. Additionally, ensure the butter is melted over low heat to prevent it from browning, which can alter the taste of the final compound butter.

• softened unsalted butter - Substitute with margarine: Margarine can mimic the texture and spreadability of butter, though it may slightly alter the flavor.

• softened unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• tomato paste - Substitute with sun-dried tomato paste: Sun-dried tomato paste offers a more intense tomato flavor and a bit of sweetness.

• tomato paste - Substitute with ketchup: Ketchup can be used in a pinch, though it will add sweetness and tanginess due to added sugar and vinegar.

• crushed saffron threads - Substitute with turmeric: Turmeric can provide a similar yellow color, though it has a different flavor profile.

• crushed saffron threads - Substitute with annatto: Annatto seeds can impart a similar color and a mild, slightly nutty flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami depth.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content and flavor.

• Allow the Tomato Saffron Butter to cool completely at room temperature before storing.
• Transfer the butter to an airtight container or wrap it tightly in plastic wrap.
• Store the butter in the refrigerator for up to two weeks. Ensure the container is sealed well to prevent any absorption of other fridge odors.
• For longer storage, consider freezing the butter. Shape it into a log using parchment paper or plastic wrap, then wrap it tightly in aluminum foil.
• Label the wrapped butter with the date of preparation to keep track of its freshness.
• Place the wrapped butter in a freezer-safe bag or container to avoid freezer burn.
• When ready to use, thaw the butter in the refrigerator overnight. Avoid thawing at room temperature to maintain its texture and flavor.
• For convenience, you can also pre-portion the butter by cutting the log into individual slices before freezing. This way, you can easily use the desired amount without thawing the entire log.
• Use the frozen Tomato Saffron Butter within three months for the best flavor and quality.

• Gently melt the tomato saffron butter in a small saucepan over low heat, stirring occasionally to ensure it doesn't separate.
• Place the butter in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on low power in 10-second intervals, stirring in between, until fully melted and smooth.
• If you prefer a more controlled method, use a double boiler. Place the butter in a heatproof bowl set over a pot of simmering water. Stir continuously until it melts evenly.
• For a quick fix, place the butter in a heatproof container and set it in a warm oven (around 200°F or 93°C) for a few minutes, checking frequently to avoid overheating.
• If you have a sous-vide setup, seal the butter in a vacuum bag and immerse it in a water bath set to 140°F (60°C) until it reaches the desired consistency.

• Small saucepan: Used to melt the butter over low heat and combine it with the other ingredients.

• Whisk: Essential for blending the tomato paste and saffron threads smoothly into the melted butter.

• Measuring spoons: Necessary for accurately measuring the tomato paste, saffron threads, and salt.

• Container: Used to store the finished tomato saffron butter after it has cooled slightly.

• Spatula: Helpful for transferring the butter mixture from the saucepan to the container.

Use pre-softened butter: Save time by using pre-softened butter instead of melting it in a saucepan.

Mix ingredients in a bowl: Combine butter, tomato paste, and saffron threads in a bowl with a whisk to skip the cooking step.

Pre-measure ingredients: Measure out the tomato paste, saffron threads, and salt before starting to streamline the process.

Use a food processor: Blend all ingredients in a food processor for a quick and even mix.

Store in advance: Make a larger batch and store it in the fridge for future use.