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Recipe: Balsamic-Rosemary Butter

Rank: Easy

Time execution: 50 min


  • 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


  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 All About Trends

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