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Rachael shares her mom's recipe for homemade mint sauce—the perfect Easter condiment.
Rach serves it for Easter, alongside her Slow-Roasted Bone-In Leg of Lamb, Mashed Potatoes with Soft Cheese and Herbs, Quick Fennel Slaw + Green Beans with Caramelized Shallots.
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.