Balsamic-Rosemary Butter
Transform everyday butter into something extraordinary. This balsamic-rosemary butter is delicious spread thickly over wheat toast or melting into a hot bowl of polenta.
Ingredients
- 2 cups balsamic vinegar
- 2 teaspoons whole black peppercorns
- 2 teaspoons honey
- 2 tablespoons rosemary, chopped
- 1½ sticks unsalted butter, slightly softened
Instructions
- Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to ¼ cup, about 8-10 minutes.
- Combine the balsamic mixture with the butter and 1 teaspoon salt in food processor or with a mixer until smooth.
- Scrape into a bowl and refrigerate 30 minutes to set slightly.
Time: 10 minutes
Yield: ¾ cup
