It's very easy to over-chop the leaves in a blender - and you'll end up with a pile of mint mush. This helps to release the flavour and scent of the mint leaves, whilst also softening them, so you're not having to chew your way through the mint sauce. Why do I need to steep the mint leaves in water? Add a pinch of salt and stir together, then let it sit for 20 minutes or so – to allow the flavour to develop.Add malt vinegar and sugar to a small bowl, stir together to dissolve the sugar, then add in the mint.Steep the leaves in a little boiling water for a few minutes, then drain. Strip the mint leaves off the stalks and finely chop the leaves using a sharp knife.Sugar - go for a fine sugar so it will dissolve easily in the vinegar.įull ingredients and recipe in the recipe card below.However you can use white wine or cider vinegar if you prefer. Vinegar - I always use malt vinegar for mint sauce as it's got a milder, sweet taste.You'll need more than you think, as the leaves wilt down a lot. Mint leaves - you can use ready-cut leaves from the supermarket, or grow pick them yourself.It's really quick to prepare with just a few simple ingredients. Lamb is a lot more lean these days, but it is still one of the fattier roasting joints, and even though lamb is a very flavourful meat, the mint sauce does a fantastic job of complimenting those flavours. Lamb used to be a lot more fatty than it is nowadays, and the sharp taste of the mint and vinegar helped to cut through that fattiness. We do have mint jelly too, but mint sauce is way more popular. Mint sauce as an accompaniment to lamb is a very British thing. ![]() Fresh and tangy it really adds an extra layer of flavour to that roast dinner. ![]() Roast lamb just wouldn't be the same without mint sauce. This homemade mint sauce makes a great accompaniment for roast lamb! Sweet, tangy, fresh-tasting and simple to prepare.
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