MINT AND SHALLOT SAUCE FOR LAMB
Provided by Rachael Ray : Food Network
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- 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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