Balsamic-Rosemary Butter

Directions

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