Homemade Mint Sauce

Finely diced green mint floating on a liquid in a saucepan.

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

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Finely diced green mint floating on a liquid in a saucepan.
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
CourseCondiment
InfluenceEuropean
DifficultyBeginner
MethodSimmer
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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. 

Nutritional Information

Sodium: 1mgCalcium: 5mgVitamin C: 1mgVitamin A: 80IUSugar: 2gFiber: 1gPotassium: 11mgCalories: 11kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 2gIron: 1mg
Swipe to see all photos
A jar of homemade mint sauce being held up.
Mint sauce due to its high acidity can be kept a long time. however, it is still recommended to be kept in the fridge.
A jar on mint sauce sitting on a table.
Once made the liquid has a dark color, partly from the malt vinegar, partly from the the mint.
Finely diced green mint floating on a liquid in a saucepan.
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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Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

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