Mint sauce is a fantastic condiment traditionally used on roast lamb, however, you can also use it on roasted vegetables and roasted chicken.
This is a vinegar-based sauce that is easily made with a combination of malt and white vinegar along with a lot of fresh mint. The acid pairs well with fatty meats which is how it traditionally became paired with lamb.
If you grow mint this is a great choice for preserving and using year-round. Once made, because of the vinegar’s high acid content, it can be stored for long periods of time.
Homemade Mint Sauce Recipe
Mint Sauce s a fantastic condiment traditionally used on roast lamb, however, you can also use it on roasted vegetables and roasted chicken.
Preparation 10 minutes
Cook 10 minutes
Ready in 20 minutes
Servings 24 Servings
Ingredients
- 3/4 cup malt vinegar
- 1/4 cup white vinegar
- 1/4 cup sugar sugar
- 1 cup mint leaves finely diced
Equipment
- pot
- jar
Directions
- Combine the malt vinegar, white vinegar, and sugar in a saucepan. Bring almost to a full boil, stirring to completely dissolve the sugar.
- Reduce the heat and stir in the finely diced mint.
- Let cool, then transfer to a serving bowl or a clean glass jar for storage.Â
Nutritional Information
Calories: 11kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 11mgFiber: 1gSugar: 2gVitamin A: 80IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Mint sauce due to its high acidity can be kept a long time. however, it is still recommended to be kept in the fridge.
Once made the liquid has a dark color, partly from the malt vinegar, partly from the the mint.
The finely dice mint is added to the sweetened vinegars once the sugars have dissolved. Once cooled it is mint sauce.
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Look no further. This is the BESt mint saue recipe. If you are missing the Crosse & Blackwell mint sauce that has now been discontinued in the USA, this is the sauce for you. This version is tastes exactly the same. Its simple and amazing. Thank you so much for sharing this recipe.