Herbal Gourmet Recipe for April 2005

04/12/2005
Rosemary Butter

Take one ounce of fresh rosemary leaves and chop finely. Slowly melt one pound of butter in a saucepan. Add one tablespoon of lemon juice and chopped rosemary leaves. Pour into mold, place in refrigerator, let cool.

Best on pork chops, london broil or roast chicken.