Recipe: D.I.Y. Mint Sauce

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Mint sauce is a classic English accompaniment to roast meat, particularly lamb. The sauce is easy to find in the grocery store, tucked away next to the more common condiments like mayonnaise and mustard. But it's not hard at all to make your own, and we found it a good motivation to get our herb pots going again with a huge spreading mint plant from the farmer's market.

This classic condiment is a little sweet, and a little tart, from vinegar. It's truly delicious over fresh new potatoes and lamb, perhaps next to a bit of horseradish sauce.

D.I.Y. Mint Sauce
about 1/2 cup

2 cups loosely packed fresh mint leaves
1/8 teaspoon salt
1 tablespoon white sugar
1/2 cup boiling water
2 tablespoons cider vinegar

Chop the mint leaves very fine. Sprinkle the salt and sugar over them, then pour in the boiling water. Let it sit until cool, then stir in the vinegar. Taste and adjust vinegar, salt and sugar as needed.

Per serving, based on 2 servings. (% daily value)
0.2 g (0.4%)
0.1 g (0.3%)
10.2 g (3.4%)
2 g (8.2%)
6.3 g
1 g (1.9%)
156.5 mg (6.5%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.