Title: Butter Sauces #5
Categories: Sauce
Yield: 1 Servings

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

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