 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
|
From the Foodcourt column, Weekend magazine. Store this refrigerated for upto 1 week or frozen for upto 2 months. Rosemary, parsley, chives and garlic butters go well with potatoes, rice, beef, veal and chicken. The yield is a guesstimate. Ingredients:
50 g unsalted butter, softened |
4 shallots, finely chopped |
4 tablespoons rosemary, chopped |
salt |
black pepper |
Directions:
1. Combine everthing together.
2. Mix well and refrigerate for upto 1 week or frozen for upto 2 months.
3. Enjoy this with red meat.
|
|