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