Ingredients:
• 250 g of butter, petroleum jelly, or coconut oil.
• 2 handfuls of finely chopped fresh rosemary.
• A clean jar for storage.
Preparation:
1. Melt the butter or heat the petroleum jelly using a double boiler.
2. Add the chopped rosemary and let it sit overnight.
3. Reheat and strain using a clean cloth.
4. Pour into a jar and let it cool.
5. Store in the refrigerator and use as needed.
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