Best Classic English Style Fresh Mint Sauce Recipes
HOMEMADE MINT SAUCE
Steps:
- Gather the ingredients.
- Place washed mint leaves on a cutting board and sprinkle the leaves with the sugar.
- Chop the leaves rather finely.
- Transfer the chopped mint with the sugar to a bowl.
- In a small saucepan, heat the vinegar over low heat.
- Pour the vinegar over the mint.
- Taste and add more sugar if you think the sauce is too sharp.
- Serve hot or cold with roasted lamb or other meats.
Nutrition Facts : Calories 15 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 3 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
REAL MINT SAUCE
Mint grows so freely that once you know the trick you never need buy mint sauce again.
Provided by James Martin
Categories Other
Yield Serves 4
Number Of Ingredients 5
Steps:
- Strip off the mint leaves, sprinkle with salt and chop finely.
- Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool.
- Stir in the vinegar and taste.
- Add more water or vinegar and adjust seasoning to suit your taste.
MINT SAUCE FOR LAMB
This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
EASY REAL BRITISH MINT SAUCE
Our easy to make, real mint sauce for roast lamb makes a classic British flavor combination for Sunday lunch.
Provided by Elaine Lemm
Categories Condiment
Time 1h40m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Pull the leaves from the stalk of the mint. Roughly chop the leaves.
- Place the chopped mint leaves into a heatproof jug, sprinkle over the sugar, then pour over the boiling water. Stir gently, cover, and place to one side, and leave to cool.
- Once cool, stir in the vinegar and taste the sauce. If it is too strong, just add a little more water. Too weak, add more mint. Cover again and leave to one side for at least an hour, longer if you have the time. The mint flavor will seep into the sugar-vinegar as it sits. Use the mint sauce or store in the fridge for up to two weeks.
Nutrition Facts : Calories 16 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 3 g, Fat 0 g, ServingSize 1 Jar (6 servings), UnsaturatedFat 0 g
GOOD OLD FASHIONED MINT SAUCE
Make and share this Good Old Fashioned Mint Sauce recipe from Food.com.
Provided by English_Rose
Categories Sauces
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put the mint into a bowl with the sugar and water, stir until sugar has dissolved.
- Add salt and vinegar and allow to tand for 30 minutes.
- Serve.
Nutrition Facts : Calories 4.4, Sodium 52.9, Carbohydrate 1, Fiber 0.3, Sugar 0.7, Protein 0.1
FRESH-MINT SAUCE
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).
CLASSIC ENGLISH-STYLE FRESH MINT SAUCE
Steps:
- In a medium saucepan over medium-high heat, bring the vinegar and sugar to a strong simmer, stirring to dissolve the sugar. Simmer the mixture until the liquid is reduced to about 1 cup, about 16 minutes, swirling the pan occasionally. Off heat, set the pan aside to cool slightly, about 5 minutes. Reserve 3 tablespoons of the chopped mint; add the rest of the mint and a pinch of salt to the vinegar mixture, stir to blend, and set aside to infuse for about 10 minutes. Set a fine mesh strainer over a medium bowl and strain the mixture (you should have about ¾ cup). Stir in the reserved 3 tablespoons mint and serve (can be covered and refrigerated for up to 5 days).
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