- 80 to 100 saffron filaments, powdered
- 15 to 20 saffron filaments
- 1 bottle white wine vinegar
- Extra Virgin Spanish olive oil
- Salt and pepper
Empty the white wine vinegar into a large saucepan, Retain the bottle. Add the powdered saffron and heat to just below boiling point, for 1 minute. Cool, then add the 15 to 20 filaments and return the vinegar to its bottle. Let it stand overnight. To make saffron vinaigrette with the saffron vinegar, add extra virgin olive oil. Use one part vinegar to six parts oil. Add salt and pepper to taste.
Saffron vinegar is a useful liquid to have at hand (and a shortcut on the infusion process). It can be added to any recipe that calls for vinegar.
From "The Essential Saffron Companion", by John Humphries