Mom’s Mint Sauce

Refreshing herbs of mint and parsley are found in this classic sauce for lamb.


  • 1 cup white balsamic vinegar
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 tablespoon sea salt
  • 4 large shallots, coarsely chopped
  • 1 cup mint
  • 1 cup flat leaf parsley


Bring vinegar and water to a boil with the sugar in a small pot. Add salt and stir to dissolve the sugar and salt completely. Reduce the heat to low.

Place the shallots and herbs in a food processor and pulse to finely chop. Transfer to a small plastic food storage container. Pour the hot brine over top of the shallots and herbs to cover; place a lid on the container and chill until ready to serve or let marinate at room temperature until lamb is ready to serve.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit

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Rachael Ray