Balsamic-Rosemary Butter

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  • Level: Easy
  • Total: 50 min
  • Prep: 40 min
  • Cook: 10 min
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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


  1. 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.
  2. 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.