Butter sauces #5
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cloves | Garlic, minced |
| 3 | teaspoons | Fresh rosemary leaves, |
| Removed from the stem | ||
| ½ | teaspoon | Orange or lemon zest |
| 1 | tablespoon | White wine OR orange juice |
| OR lemon juice | ||
| ¼ | teaspoon | Or more crushed dried red |
| Chile pepper | ||
| Salt and pepper to taste | ||
| ¼ | pounds | Unsalted butter (1 stick), |
| Softened. | ||
Directions
Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. ROSEMARY BUTTER
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