Preparation:
1. combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small nonaluminum saucepan.
2. Stir over medium heat until sugar dissolves; simmer 2 minutes and remove from heat.
3. Cover and let stand for 2 hours.
4. Strain sauce into large glass measuring cup, place cornstarch in same saucepan, gradually whisk in sauce. Bring to a simmer over medium heat, stirring constantly until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat and cool to room temperature.
5. Stir in remaining 2 Tbsp chopped mint and season to taste with salt and pepper.
Notes: Can be prepared 1 day ahead, covered and refrigerated. Bring to room temperature before serving. |
