Balsamic-Rosemary Butter

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 to 10 minutes.

2. 2

   Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.

3. 3

   Combine the balsamic mixture with the butter and 1 teaspoon salt in a food processor or with a mixer until smooth.

4. 4

   Scrape into a bowl and refrigerate 30 minutes to set slightly.

5. 5

   Photographs by Steve Giralt

* Per serving · 4 servings · Values may vary.

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