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Mint Sauce Recipe
The traditional accompaniment for roast lamb, and so much better when home-made.
- Suitable for Vegetarians
- Suitable for Vegans
Equipment needed: A stainless steel or glass saucepan - definitely not aluminium
Ingredients for 6-8 people:
A handful of fresh Mint, washed
3 teaspoons (15ml) caster or granulated Sugar
2 tablespoons (30ml) Boiling Water
2 tablespoons (30ml) White Wine Vinegar
- Take the washed leaves off the stalks, and chop them fairly finely - throwing the stalks away.
- Put them into a bowl, and sprinkle over the sugar.
- Pour over the boiling water.
- Add the vinegar, and mix everything together.
Allow to cool. The sauce will keep well in fridge - indeed the flavour will improve, over a day or so.