MINT AND SHALLOT SAUCE FOR LAMB

Mint and Shallot Sauce for Lamb image

Provided by Rachael Ray : Food Network

Time 50m

Yield 1 1/2 cups

Number Of Ingredients 7

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

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.