Mint sauce

Mint sauce

By
From
Leiths How to Cook
Makes
100 ml
Photographer
Peter Cassidy

The classic accompaniment to roast lamb.

Ingredients

Quantity Ingredient
1/4-1/2 bunch mint
2 tablespoons caster sugar
2 tablespoons hot water
2 tablespoons white wine vinegar

Method

  1. Wash the mint and dry it. Pick the leaves off the stalks and discard the stalks. Finely chop or chiffonade the mint leaves and place in a bowl with the sugar.
  2. Add the hot water and leave to stand for 5 minutes to allow the sugar to dissolve. Add the wine vinegar and leave to infuse for a couple of hours. Taste and adjust the sauce with more sugar or vinegar before serving.
Tags:
Leiths School of food and wine
cookery course
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