Rosemary Butter Recipe

Use this irresistible butter blend on potatoes, poultry or steak.

• 1/2 cup softened butter
• 2 Tb. finely chopped fresh rosemary leaves
• 1/4 tsp. garlic salt
• fresh ground black pepper

Cream together ingredients. Spoon mixture onto a sheet of parchment or wax paper and form into a block. Refrigerate until firm. Can be used for up to 1 month refrigerated or frozen up to 6 months.

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