Mint and Shallot Sauce for Lamb

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: You Learn Something New Every Day

Mint and Shallot Sauce for Lamb

Name: Mint and Shallot Sauce for Lamb
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 1 1/2 cups
Ingredients: 1 cup white balsamic vinegar; 1/2 cup water; 1/3 cup sugar; 1 tablespoon sea salt; 3 large shallots, coarsely chopped; 1 cup loosely packed mint leaves; 1/2 cup flat-leaf parsley

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Level: Easy

Total: 50 min
Active: 10 min

Yield: 1 1/2 cups

Level: Easy

Total: 50 min
Active: 10 min

Yield: 1 1/2 cups

Ingredients

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1 cup white balsamic vinegar

1/2 cup water

1/3 cup sugar

1 tablespoon sea salt

3 large shallots, coarsely chopped

1 cup loosely packed mint leaves

1/2 cup flat-leaf parsley

Directions

Heat the vinegar water with sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.