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Saffron butter

It’s a well-known fact that saffron is the most expensive spice in the world, with each thread being collected by hand, so there’s no use in wasting a single gram.  This butter is handy for finishing pasta, basting a roasted piece of fish, or even folding it into a puree, always adding a pop of colour and a sweet yet slightly bitter flavour.  Keep this compound butter in your fridge door and reach for it any time a dish needs some uplifting – it’s worth the cost.



  • 1 cup butter
  • 1 teaspoon saffron threads


  1. Melt the butter and saffron in a saucepan over medium-low heat.  Turn off the heat and allow the mixture to infuse for five to 10 minutes.
  2. Transfer to a blender and blend until very smooth.  Transfer to a resealable plastic container and allow to cool, then refrigerate for up to 10 days.
  3. Enjoy!

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