Recipes Mint Julep Sauce Be the first to rate & review! 0 Photos The classic English mint sauce meets the American South in this sauce perfect for lamb, fish, and vegetables. Recipe by Challena Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 10 mins Cook Time: 10 mins Additional Time: 15 mins Total Time: 35 mins Servings: 16 Yield: 4 cups Jump to Nutrition Facts Ingredients 2 tablespoons butter 2 tablespoons minced shallot 1 ½ cups white balsamic vinegar 1 cup water 3 tablespoons bourbon whiskey 2 cups chopped fresh mint leaves ¼ cup white sugar 1 tablespoon bourbon whiskey Directions Melt the butter in a saucepan over medium heat; cook the shallot 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 a boil; immediately remove from heat and allow the mixture to steep for about 15 minutes. Strain through a fine mesh strainer. Stir 1 tablespoon bourbon into the sauce to finish. I Made It Print Nutrition Facts (per serving) 51 Calories 2g Fat 7g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 51 % Daily Value * Total Fat 2g 2% Saturated Fat 1g 5% Cholesterol 4mg 1% Sodium 17mg 1% Total Carbohydrate 7g 3% Total Sugars 7g Protein 0g Vitamin C 2mg 12% Calcium 15mg 1% Iron 0mg 2% Potassium 29mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved