Mint Sauce
The Quirky Foodster Team
Ingredients
- Fresh mint leaves, finely chopped — 30 g (1 packed cup)
- White wine vinegar or malt vinegar — 60 ml (1/4 cup)
- Caster sugar — 15 g (1 tbsp)
- Boiling water — 30 ml (2 tbsp)
Method
- Finely chop mint leaves and place in a small bowl.
- Sprinkle sugar over the mint and pour over boiling water; stir to dissolve the sugar and slightly wilt the mint.
- Let cool for 5 minutes.
- Stir in vinegar.
- Let rest at least 15 minutes before serving to let flavours infuse.
Cultural Background: A simple vinegar-based sauce of fresh mint and sugar, mint sauce has accompanied roast lamb in English cooking since at least the 18th century, its sharp acidity traditionally believed to cut through the richness of the meat.
Tips: • Chopping the mint very finely releases more of its essential oils for a stronger flavour. • Adjust sugar and vinegar ratios to taste — some prefer a sharper, less sweet sauce.
Variations: • Use apple cider vinegar for a slightly fruitier profile. • Add a pinch of salt to round out the flavour.
Storage: Refrigerate in an airtight container up to 1 week.
Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 10 kcal, 0.1 g protein, 0 g fat, 2.5 g carbohydrate per 15 ml serving.
FAQs: What is mint sauce traditionally served with? Roast lamb, a classic English Sunday roast pairing. Is mint sauce the same as mint jelly? No — mint sauce is a loose vinegar-based sauce, while mint jelly is a set, sweeter preserve more common in American cooking. SEO Metadata Title: Classic British Mint Sauce Recipe Description: Make traditional English mint sauce with fresh mint, vinegar and sugar for roast lamb. Keywords: mint sauce recipe, British lamb sauce, English mint sauce
- Fresh mint leaves, finely chopped — 30 g (1 packed cup)
- White wine vinegar or malt vinegar — 60 ml (1/4 cup)
- Caster sugar — 15 g (1 tbsp)
- Boiling water — 30 ml (2 tbsp)
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