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“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.”
READY IN:
25mins
YIELD:
75 gms. rosemary shallot butter
UNITS:
US

Ingredients Nutrition

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.

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