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

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Instructions

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