Butter Sauces #5

3 cl Garlic, minced

3 ts Fresh rosemary leaves,

Removed from the stem 1/2 ts Orange or lemon zest

1 tb White wine OR orange juice

OR lemon juice 1/4 ts Or more crushed dried red

Chile pepper Salt and pepper to taste 1/4 lb Unsalted butter (1 stick),

Softened. Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. ROSEMARY BUTTER



You now know how to make Butter Sauces #5! Be sure to comment on this recipe below.


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