Mint SauceCourse: SaucesCuisine: BritishDifficulty: Easy
This homemade mint sauce is the perfect accompaniment for roast lamb.
What You Will Need
375ml Sterilised Screw top Jar (See Video)
2 large bunches of mint
150 g castor sugar
150 ml white wine vinegar
150 ml water
1 pinch salt
- Separate the mint leaves from the stalks and set the stalks aside.
- Place a small pan of water on the hob and bring to the boil
- Meanwhile, prepare a bowl of ice-cold water,
- Once the water is at boiling point, plunge the Mint Leaves into the water for about 10 seconds, then remove from the water with a slotted spoon and plunge into the ice-cold bath,
- Place the remaining ingredients, water, sugar and vinegar, plus the mint stalks into a pot, and bring to the boil, add a pinch of salt to taste.
- Once boiling, remove from the heat and set aside to cool
- Drain the cold mint leaves and squeeze out any excess water.
- Gather the leaves together and finely chop and transfer to a largish bowl.
- Once the liquid mixture has cooled down, remove the mint stalks and pour it over the chopped mint. Make sure the sauce is totally cold before transferring to the sterilised jar and store in the fridge **See Notes
- ** Mint Sauce can be kept quite happily in a sealed sterilised jar for up to 3 months in the fridge. Just make sure the leaves are fully submerged in the liquid.