BALSAMIC ROSEMARY BUTTER

By stevek980

Ingredients

• see below

Preparation

Step 1

Combine 2 c balsamic vinegar and 2 tsp whole black peppercorn in small saucepan and cook over high heat until reduced to 1/4 c, about 8-10 minutes. Remove peppercorns and whisk in 2 tsp honey and 2 tbsp chopped fresh rosemary and let cool to room temperaure. Then combine this mixture with 1 1/2 sticks butter and mix in food processory and add salt. Refrigerate at least 30 minutes.