Saffron Butter

Photo: Perennial Virant

From: Chef Paul Virant, Perennial Virant, Chicago. This butter is served with Summer Fettuccine with pickled vegetables.

5 lb. soft butter
1 pint green garlic, minced
1 bottle white wine
1 Tbsp. packed saffron
2 oranges, zest and juice
to taste, salt and pepper

Sweat the garlic and onion until soft. Bloom the saffron in ½ cup white wine. Add the remaining wine, orange zest and juice to the onion and garlic. Reduce until au sec. Add saffron wine mixture and cool. Whip into soft butter and season.