Classic Homemade Mint Sauce for Roast Lamb
Make the essential accompaniment for your roast leg of lamb from scratch. This fresh, bright mint sauce recipe uses garden mint and vinegar for a traditional pairing.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 40 min
- Yield: About 1 cup 1x
- Category: Condiment
- Method: No Cook
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh garden mint leaves, tightly packed
- 2 tablespoons granulated sugar
- 4 tablespoons white wine vinegar
- 2 tablespoons boiling water
- Pinch of salt
Instructions
- Wash and thoroughly dry the fresh mint leaves.
- Finely chop the mint leaves using a sharp knife. Do not use a food processor, as it can bruise the leaves and turn the sauce dark.
- Place the chopped mint and sugar in a small bowl.
- Pour the boiling water over the mint and sugar mixture. Stir until the sugar begins to dissolve.
- Add the white wine vinegar and the pinch of salt. Stir well to combine all ingredients.
- Let the sauce stand for at least 30 minutes before serving to allow the flavors to meld. This is a key step for the best flavor.
- Taste and adjust seasoning if needed, adding a little more sugar or vinegar to suit your preference.
Notes
- For a slightly milder flavor, you can substitute half of the white wine vinegar with water.
- This homemade mint sauce is best served fresh, but it keeps in the refrigerator for up to one week.
- If you are serving this with lamb condiments, prepare the sauce a few hours ahead of time.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 7
- Sodium: 10
- Fat: 0.1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0.3
- Protein: 0.2
- Cholesterol: 0
Find it online: https://miameal.com/mint-sauce-recipe-homemade-vinegar-sauce/