- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Minty Herb and Shallot Sauce


  • 1 cup white balsamic vinegar
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 tablespoon sea salt
  • 4 large shallots, coarsely chopped
  • 1 bunch fresh mint
  • A small handful of dill
  • A couple of tablespoons thyme leaves
  • A couple of sprigs rosemary, stripped
  • A generous handful of flat leaf parsley


  1. Bring the vinegar and water to a boil with the sugar in a small pot. Add the salt and stir to dissolve the sugar and salt completely. Reduce the heat to low.
  2. 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 vinegar mixture over the top of the shallots and herbs until they’re covered. Put a lid on the container and chill until ready to serve, or let marinate at room temperature until your meat is ready to serve.