Saffron and Leek Butter

• 1/2 teaspoon crumbled saffron threads
• 2 tablespoons dry white wine
• 1/2 cup chopped white part of leek, washed well and drained
• 1 3/4 sticks (14 tablespoons) unsalted butter, softened
• 2 teaspoons fresh lemon juice

1. In a small saucepan heat the saffron with the wine over moderately low heat until it dissolves.
2. 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.
3. Let the leek mixture cool to room temperature.
4. 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.
5. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
6. Serve the butter with seafood or vegetables.

crumbled saffron threads, white wine, unsalted butter, lemon juice

Taken from www.epicurious.com/recipes/food/views/saffron-and-leek-butter-10424 (may not work)