Wild Mint Sauce
Mint Sauce is a traditional accompaniment to roast lamb and is so easy to make at home using just a few ingredients This recipe uses Water Mint, but you could use any wild mint that you can find, or even some home-grown mint from your garden.
Prep Time: 10 Minutes
Cooking Time: None
Steeping Time: 1-2 Hours
Quantity: Makes a small ramekin / sauce bowl
- 30g of fresh Water Mint Leaves
- Boiling Water
- 2 tbsp of White Wine / Cider Vinegar
- 2 tspn Caster Sugar
- Pinch of Salt
- Wash and finely chop the mint leaves and add them to a small bowl.
- Cover the mint leaves with boiling water and leave to steep for a 1-2 minutes to soften the leaves. Drain away the liquid, leaving the leaves in the bowl.
- Add the vinegar, sugar and salt, stirring until the salt and sugar has dissolved.
- Leave the mixture to steep and allow the flavours to develop, ideally for 1-2 hours, or even overnight, before serving.
- Mint sauce will keep in the fridge for 2-3 days as long as the leaves are submerged in the vinegar. If you want your sauce to last longer, after preparation, add the sauce to a sterilised clip-top jar, seal, and store in the fridge for 3-6 months.
Mix it up ...
Why not try some alternative mint family members in your mint sauce? Try Spearmint, Peppermint, or wild foraged Ground Ivy for different minty / herby flavours.