Mint Sauce

February 2, 2021

Mint Sauce - kvalifood.com

A sharp, tart condiment of chopped fresh mint in sweetened vinegar. This is a staple of British cooking, always served alongside roast lamb. It is thin and pourable – not a thick paste or jelly.

Makes ca. 150 ml

Ingredients

25 g fresh spearmint leaves
1 1/2 tbsp granulated sugar
3 tbsp boiling water
3 tbsp white wine vinegar
1 small pinch fine salt

Directions

Pick the mint leaves from the stalks, discarding the stalks. Wash and dry the leaves.
Pile the leaves on a chopping board and sprinkle the sugar over them. Chop finely with a sharp knife – the sugar acts as an abrasive and helps break down the leaves. Continue until the mint is very finely chopped and the sugar is mixed through.
Transfer the mint-sugar mixture to a small bowl or jug. Pour the boiling water over and stir well to dissolve the sugar. Add the salt.
Let the mixture cool for about 5 minutes, then stir in the vinegar.
Leave to stand for at least 30 minutes before serving so the flavours can meld. Stir before serving – the mint settles.
Serve at room temperature.

Notes

Keeps in the fridge for up to a week in a sealed jar.
The sauce should be distinctly tart, not sweet. Add sugar in small amounts if you want it milder.
Do not use a blender or food processor. The sauce should have visible flecks of chopped mint.
Malt vinegar is also traditional and gives a more robust flavour.
Can be made a day ahead – the flavour only improves with time.