Balsamic-Rosemary Butter Recipe : Bobby Flay : Food Network


  • 2 cups
  • 2 teaspoons whole black peppercorns
  • 2 teaspoons honey
  • 2 tablespoons chopped fresh rosemary
  • 1 ½ sticks
  • Kosher salt

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. Combine the balsamic mixture with the butter and 1 teaspoon...

View full recipe at SpringPad


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