CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
1 |
Servings |
INGREDIENTS
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. |
INSTRUCTIONS
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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