Butter Sauces - Rosemary Butter
| Yield: | 1 Servings |
| Categories: | Sauces |
| 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. |
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