Recipe - Butter Sauces - Rosemary Butter

3 cl Garlic, minced
3 teaspoon Fresh rosemary leaves,
Removed from the stem
One half teaspoon Orange or lemon zest
1 tablespoon White wine OR orange juice
OR lemon juice
One fourth teaspoon Or more crushed dried red
Chile pepper
Salt and pepper to taste
One fourth pound 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