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