Mint Sauce

• 3 shallots, diced
• 1 small bunch of mint sprigs, washed and finely chopped
• 1 tbsp

Sauté the shallots with half of the chopped mint in the butter until the shallots turn glassy. Add the vinegar and then the honey. Bring the mixture to a boil and allow the acid from the vinegar to slightly evaporate. Remove from the heat, beat in the extra pats of cold butter until the sauce thickens. Season with salt and pepper.