| ROSEMARY BUTTER |
Adapted from GroupRecipes.com
4 sticks butter, softened
2/3 cup light cooking oil
2/3 cup buttermilk
1 to 3 tbsp. fresh, chopped rosemary
3 cloves garlic, minced
Salt and pepper, to taste
Stir all of the ingredients together in a large bowl until well blended.
Spread the rosemary butter about 1/2 an inch thick on a cookie sheet
lined with wax paper. Refrigerate the butter until hardened.
4 sticks butter, softened
2/3 cup light cooking oil
2/3 cup buttermilk
1 to 3 tbsp. fresh, chopped rosemary
3 cloves garlic, minced
Salt and pepper, to taste
Stir all of the ingredients together in a large bowl until well blended.
Spread the rosemary butter about 1/2 an inch thick on a cookie sheet
lined with wax paper. Refrigerate the butter until hardened.
