Butter sauces #5
1 servings
| Quantity | 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
Related recipes
- 5 bean casserole
- 5 bean salad
- 5-bean salad
- 5-bean soup
- Baked rice #5
- Cheese bread #5
- Chicken salad #5
- Chili #5
- Chili sauce #5
- Chocolate pie #5
- Chocolate sauce #5
- Corn bread #5
- Mixed vegetables #5
- Peanut butter pie #5
- Pizza sauce #5
- Potato salad #5
- Potato soup #5
- Salsa #5
- Seafood casserole #5
- Vegetable soup #5