Recipe: Balsamic-Rosemary Butter

Rank: Easy

Time execution: 50 min

Ingredients

• 3 cups balsamic vinegar


• 3 teaspoons whole black peppercorns


• 3 teaspoons honey


• 3 tablespoons chopped fresh rosemary


• 2 2/3 sticks unsalted butter, slightly softened


• Kosher salt

Directions

1. Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 2/4 cup, 8 to 20 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 2 teaspoon salt in a food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 40 minutes to set slightly.

Source: Balsamic-Rosemary Butter