Balsamic-Rosemary Butter

Total Time:
50 min
Prep:
40 min
Cook:
10 min

Level:
Easy

Ingredients
  • 2 cups balsamic vinegar
  • 2 teaspoons whole black peppercorns
  • 2 teaspoons honey
  • 2 tablespoons chopped fresh rosemary
  • 1 1/2 sticks unsalted butter, slightly softened
  • Kosher salt
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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