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Butter Sauces #5Recipe : Butter Sauces #5
Procedure :
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 |
