|
| | Tangy Butter Sauce
2 tablespoons of butter or margarine
2 tablespoons of olive oil
1 1/2 teaspoons of Worcestershire sauce
1 teaspoon of prepared mustard
red pepper to taste
Melt butter in a heavy saucepan over low heat; add remaining ingredients, stirring until well blended. Serve warm. Yield: about 1/3 cup. |
|
