Best Sweet Mint Sauce Recipes

GRILLED SWEET POTATO FRIES WITH HONEY-MUSTARD-MINT DIPPING SAUCE

Steps:

• Whisk together the Dijon mustard, whole-grain mustard, honey and mint in a bowl, and season with salt and pepper. Let sit at room temperature while you prepare the fries.
• Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt. Bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance, 10 to 15 minutes depending on size. When cool enough to handle, cut each sweet potato into 6 wedges.
• Heat a gas or charcoal grill to medium-high. Brush the potato wedges with oil and season with salt and pepper. Grill until slightly charred and cooked through, 2 to 3 minutes per side. Remove to a platter and serve with the dipping sauce.

GRILLED LAMB LOIN CHOP WITH ROASTED MUSTARD/SAGE SWEET POTATOES, MEXICAN MINT MARIGOLD PESTO AND WARM GOAT CHEESE SAUCE

Steps:

• Sweet Potatoes:
• Preheat the oven to 365 degrees F.
• Combine the first 6 ingredients. Toss with the sweet potatoes. Place the sweet potatoes in a single layer on a sprayed baking sheet. Roast for 20 to 25 minutes until beginning to brown.
• Pesto:
• Combine all ingredients in a food processor or blender and puree.
• Goat Cheese Sauce:
• Combine the goat cheese and half-and-half in a small saucepan and heat over low heat until goat cheese is melted and sauce is warm.
• Lamb:
• Preheat a grill or grill pan over high heat.
• Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare.
• To serve, divide the sweet potatoes onto 4 plates, loosely stacking them towards the center. Position a lamb chop on each stack. Drizzle pesto around the potatoes. Spoon goat cheese sauce over lamb.

GRILLED SWEET-AND-SPICY SHRIMP WITH MINT DIPPING SAUCE

Steps:

• Mix brown sugar, 2 tablespoons lemon juice, 2 tablespoons oil, lemon peel, cayenne pepper, and salt in medium bowl to blend. Add shrimp and stir to coat. Let marinate 30 minutes or up to 1 hour.
• Meanwhile, place mint, remaining 1 1/2 tablespoons lemon juice, and remaining 1/2 cup oil in processor. Blend until mint is finely chopped and mixture is smooth, scraping down sides occasionally. Season mint dipping sauce with salt.
• Prepare barbecue (medium-high heat). Thread shrimp onto skewers. Grill shrimp until just cooked through, about 2 minutes per side. Serve with mint dipping sauce.

SWEET MINT SAUCE

Steps:

• Stir the mint into the boiling water.
• Add the sugar and salt.
• Leave until cold.
• Add the vinegar and mix well.

HOT AND SWEET MINT SAUCE

Steps:

• Combine the mint jelly, 1/4 cup vinegar, and the chile in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer gently, uncovered, until thick and richly flavored, about 5 minutes. Stir in the mint leaves and cook for 1 to 2 minutes more. Remove from the heat, and if the sauce tastes too sweet, add a little more vinegar, and if it's too thick, add a little water. Serve immediately or allow to cool, then refrigerate, tightly covered, for up to 3 days.Makes about 1 cup

HOT AND SWEET MINT SAUCE

Steps:

• Combine mint jelly, vinegar and chili in small pan and bring to the boil over a medium heat.
• Reduce the heat and simmer gently until thick and richly flacoured (about 5 mins)
• Stir in mint leaves and cook for 1-2 mins
• Remove from heat and if too sweet add a bit more vinegar. If too thick then add a bit of water