Balsamic-Rosemary Butter

Name: Balsamic-Rosemary Butter
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H50M0.000S
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

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Level: Easy
Total: 50 min

Prep: 40 min
Cook: 10 min

Level: Easy
Total: 50 min

Prep: 40 min
Cook: 10 min

Ingredients

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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

Recipe courtesy Bobby Flay for Food Network Magazine