I am beside myself intoxicated with this recipe. Honey alone is intoxicating, yet blending it with white balsamic and fennel pollen transforms it to an intoxicatingly, heavenly sauce that I drizzled over roasted red beets.
Reduction concentrates the flavors and the thickens the sauce. The syrupy sauce, having a bit of body, drizzles nicely over what I am contemplating could be many vegetables. Root vegetables particularly would be honored for a drizzle of this heavenly sauce. The biggest flavor secret is a pinch of fennel pollen. Every time I experiment with these golden granules I am pleasantly surprised. Again, it did not disappoint.
HONEY BALSAMIC REDUCTION
2 tablespoons white balsamic vinegar
2 tablespoons raw honey
Pinch of fennel pollen (to your taste)
Pinch of salt
Fresh ground black pepper
Using a small saucepan or sauté pan add the vinegar and honey and cook over medium high heat until it reaches a boil. After the reduction boils down about 3/4 of the way add the fennel pollen, salt and pepper. Continue a low boil until reduction has reached the desired consistency.