Balsamic-Rosemary Butter (Bobby Flay) |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
2 cups balsamic vinegar |
2 teaspoons whole black peppercorns |
2 teaspoons honey |
2 tablespoons chopped fresh rosemary |
1 1/2 sticks unsalted butter, slightly softened |
kosher salt |
Directions:
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. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.
2. Combine the balsamic mixture with the butter and 1 teaspoon salt in a food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.
3. Photographs by Steve Giralt
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