Mint and Shallot Sauce for Lamb

Filed under Lamb Sauces

Recipe courtesy Rachael Ray. Makes 1 1/2 cups.

Ingredients

1 cup White balsamic vinegar
1/2 cup Water
1/3 cup Sugar
1 tbsp Sea salt
3 Shallot, large, coarsely chopped
1 cup Mint, leaves, loosely packed
1/2 cup Parsley, flat-leaf

Directions

Heat the vinegar, water and sugar in a small pot over medium heat to a boil, then stir in the salt until dissolved. Reduce to low.
Pulse the shallots, mint and parsley in a food processor to finely chop and put in a small storage container.
Pour the hot brine over, cover and refrigerate, or let stand at room temperature until serving.