RECIPE: Roasted Red Pepper, Garlic, and Balsamic Butter

This 'sauce' was voted the best of the bunch at our Christmas Raclette Dinner 2018  (in 2016, the best one was the Curry Sauce).

Original recipe: Roasted red pepper, garlic, and balsamic butter 

Roasted Red Pepper and Balsamic Butter

Makes 2 cups

1 c. sweet butter
6 cloves roasted garlic
2 T. minced roasted red peppers
1 T. balsamic vinegar*
1 T. chopped fresh parsley (I used frozen)
1 T. honey
1/4 - 1/2 t. himalayan pink salt

Add all ingredients to the bowl of a food processor and process until blended, scraping sides as needed.

Refrigerate at least 2 hours to allow flavors to meld.  Bring to room temperature before serving.

* I use Guerzoni balsamic which is fine for salad but isn't as thick as I would like for recipes like this one so I reduce it (over medium heat) by 50% .  I buy the vinegar by the case and reduce one bottle.