Recipe courtesy of Bobby Flay
Balsamic-Rosemary Butter
Total:
50 min
Active:
40 min
Level:
Easy
Total:
50 min
Active:
40 min
Level:
Easy

Ingredients

Directions

Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.

Combine the balsamic mixture with the butter and 1 teaspoon salt in a food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.

Photographs by Steve Giralt

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