Balsamic Rosemary Butter

By Katecooks

Ingredients

• 2 cups balsamic vinegar
• 2 tsp whole black peppercorns
• 2 tsp honey
• 2 tbs chopped fresh rosemary
• 1 1/2 stick unsalted butter, slightly softened
• Kosher salt

Preparation

Step 1

1. Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup 8-10 min.

2. Remove the Peppercorns, whisk in the honey and rosemary and let cool to room temp

3. Combine the balsamic mix with the butter and 1 tsp salt in a food processor or mixer until smooth. Scrap into bowl refrigerate 30 minutes.