Mint Sauce is the traditional (and some would say only) condiment to accompany roast lamb. Its has a fresh, sweet-sour, astringent flavour – and this is a perfect balance to the highly flavoured lamb. This mint sauce recipe is extremely easy to make, and it so much better than a shop-bought version.
Mint Sauce Recipe
Makes about 250ml of mint sauce to store.
- 1 large bunch mint (leaves only)
- 100ml boiling water
- 150ml white wine vinegar
- approx – 2 tbsp granulated sugar
De-stalk the mint leaves. Using a sharp knife, or a herb blade, chop the mint up very finely (into very small bits) and place them in a small heat-proof bowl. Pour the boiling water over the mint, and leave this to infuse for about 10 minutes.
When the mint infusion has cooled, but is still warm, gently stir in the sugar. Continue gently stirring until the sugar has dissolved completely. Then stir in the white wine vinegar. Then taste. If it is a little bitter from the vinegar, add in a little more sugar to balance. You want it fresh, sweet-sour tasting.
Pour the mint sauce into a sterilized bottle or jar, seal and store in the refrigerator. This mint sauce can keep for up to 6 months stored in the refrigerator, but for freshness it is best used within 3 weeks.