Aired April 17, 2014

Ingredients
1 cup white balsamic vinegar
1/3 cup sugar
1 tablespoon sea or Kosher salt
3 large shallots, coarsely chopped
1 large bunch mint leaves
1 large bunch flat-leaf parsley
Preparation

In a small saucepan, combine the vinegar, 1/2 cup water and the sugar. Bring to a boil over medium heat. Add the salt and stir until the sugar and salt are dissolved. Reduce the heat to low.

Put the shallots, mint and parsley in a food processor and pulse to finely chop. Transfer mixture to a gravy boat or container. Pour the hot brine over the shallot mixture. Cover and refrigerate or let stand at room temperature until ready to serve.

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