Balsamic-Rosemary Butter

By taniaf

Ingredients

• 2 cups balsamic vinegar
• 2 tsp whole black peppercorns
• 2 tsp honey
• 2 tbsp chopped fresh rosemary
• 1.5 sticks unsalted butter, softened
• salt

Preparation

Step 1

Combine vinegar and peppercorns in a small saucepan over high heat and cook, stirring, until reduced to 1/4 cup, about 8-10 minutes. Remove peppercorns, whisk in honey and rosemary, and let cool to room temp.
Combine balsamic mix with butter and 1 tsp salt in food processor. Pulse until smooth. Refrigerate 30 minutes before serving.