About this recipe:The classic English mint sauce is transformed by adding bourbon whisky to it. With this flavour combination, it's similar to mint julep. The sauce is perfect served with lamb, fish or vegetables.
2 tablespoons butter
2 tablespoons finely chopped shallots
350ml white balsamic vinegar
3 tablespoons bourbon whisky
50g fresh mint leaves, chopped
4 tablespoons caster sugar
1 tablespoon bourbon whisky
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Melt the butter in a saucepan over medium heat; cook the shallots 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 the boil; immediately remove from heat and allow the mixture to steep for about 15 minutes. Pass through a sieve. Stir 1 tablespoon bourbon into the sauce to finish.