- 8 pistils (24 stigmas)
- 150 g of softened butter
- Pinch of saffron salt
- Grind your saffron with a small pinch of salt with a mortar.
- Add your saffron to the softened butter.
- Let it rest in the refrigerator for at least 24 hours to develop its aromas.
- Use in your best recipes as an addition for flavor, not for cooking.