Balsamic Butter
Level: Easy
Total Time: 50 minutes (Prep: 40 min | Cook: 10 min)
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 432
- Total Fat: 34 g
- Saturated Fat: 22 g
- Carbohydrates: 26 g
- Dietary Fiber: 0 g
- Sugar: 22 g
- Protein: 1 g
- Cholesterol: 91 mg
- Sodium: 409 mg
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
Instructions
- Place the vinegar and peppercorns in a small saucepan over high heat. Cook, stirring occasionally, until the mixture reduces to about 1/4 cup, which should take 8 to 10 minutes. Strain out the peppercorns, then stir in the honey and rosemary. Allow the mixture to cool to room temperature.
- In a food processor or with a mixer, blend the balsamic mixture with the butter and 1 teaspoon salt until smooth. Transfer the mixture to a bowl and chill in the refrigerator for 30 minutes to firm up slightly.
Recipe courtesy Bobby Flay for Recipe Iseasy Magazine
Photographs by Steve Giralt
