Mint and Shallot Sauce for Lamb

1. 1

   Heat the vinegar water with sugar in a small pot over medium heat.

2. 2

   Bring to a boil, then add salt and stir until the sugar and the salt are dissolved.

3. 3

   Reduce the heat to low.

4. 4

   Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container.

5. 5

   Pour the hot brine over the shallot mixture.

6. 6

   Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.