“The classic English mint sauce meets the American South in this sauce perfect for lamb, fish, and vegetables.” - by Challena
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- Melt the butter in a saucepan over medium heat; cook the shallot in the melted butter until softened, about 5 minutes. Pour the vinegar, water, and 3 tablespoons of the bourbon into the saucepan; stir the mint and sugar into the liquid until the sugar is dissolved. Increase the heat to high and bring to a boil; immediately remove from heat and allow the mixture to steep for about 15 minutes. Strain through a fine mesh strainer. Stir 1 tablespoon bourbon into the sauce to finish.
Nutrition
Amount Per Serving (16 total)
- Calories
- 51 cal
- 3%
- Fat
- 1.5 g
- 2%
- Carbs
- 7 g
- 2%
Based on a 2,000 calorie diet
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