Mint sauce

Mint sauce

By
From
Encyclopedia of Food and Cookery
Makes
125 ml

The sharp flavour of mint sauce with roast lamb once helped counteract the fattiness of mutton in the days when mutton was more easily available than lamb. Many people still prefer roast lamb served with mint sauce to any other way. Use fresh mint leaves whenever possible as they provide a flavour that cannot be matched with dried leaves.

Ingredients

Quantity Ingredient
10g fresh mint leaves
1 tablespoon caster sugar
2 tablespoons water, boiling
3 tablespoons wine vinegar
pinch salt

Method

  1. Finely chop the mint leaves with 1 teaspoon sugar. Place in sauceboat or bowl and add boiling water. This will set the colour. Stir in remaining sugar, vinegar and salt and let mint sauce stand for 1 hour before serving to let flavours develop.
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