Garlic rosemary butter

Finely chop the rosemary. Puff the garlic according to the recipe and squeeze the cooked garlic onion over a bowl.

Stir in the grated orange peel with the rosemary and generous black pepper. Add the butter and mix well together.

Put the garlic rosemary butter in a glass jar (200 ml) and smooth the top. Put a sprig of rosemary in the butter. If necessary, let the butter get a little firmer in the refrigerator.