Mint and Shallot Sauce for Lamb

Total Time:
50 min
Prep:
10 min
Inactive:
35 min
Cook:
5 min

Yield:
1 1/2 cups
Level:
Easy

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
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.


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