Honey Balsamic Reduction

Roasted Beets

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.





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.  



About The Orange Bee

Food Blogger - Bee Keeper - Mom - Wife - Lover of Life
This entry was posted in Beets, Honey, Vegetables and tagged , , , , , , . Bookmark the permalink.

3 Responses to Honey Balsamic Reduction

  1. The Editors of Garden Variety says:

    Awesome….thanks so much for sharing!

  2. sallybr says:

    Sounds absolutely amazing to me! My v=beloved won t touch beets, but I bet this sauce could go well on many other types of veggies, or even salmon… what do you think? I love salmon with sweet and acidic flavors together

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