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3 cl Garlic, minced 1/4 ts Or more crushed dried red
3 ts Fresh rosemary leaves, Chile pepper
Removed from the stem Salt and pepper to taste
1/2 ts Orange or lemon zest 1/4 lb Unsalted butter (1 stick),
1 tb White wine OR orange juice Softened.
OR lemon juice
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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