- 2 tablespoons butter, softened
- 1 teaspoon grated lemon peel
- 1 teaspoon minced fresh rosemary
- Dash coarsely ground pepper
- In a small bowl, combine all ingredients. Cover and refrigerate until serving. Yield: 2 tablespoons.
Originally published as Rosemary Lemon Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p188
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