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Real mint sauce
I've been making mint sauce for years now, and the one I keep coming back to is the simplest version — just fresh mint, vinegar, sugar, and a pinch of salt. It's not complicated at all, but it does something remarkable when you serve it with lamb or roast beef.
Ingredients
Method
- Rinse the mint leaves and shake off excess water. Remove any thick stems, though tender stems are fine to keep.
- Place mint, sugar, vinegar, salt, and water in a blender or food processor. Pulse until finely chopped — you want it smooth but still with some texture, not completely pureed.
- Transfer the sauce to a small bowl and let it rest for 20 minutes so the flavors meld together. Stir once before serving.
Nutrition
Notes
The trick that really makes this sing is letting the sauce rest for about twenty minutes before serving. The mint mellows out from sharp to mellow, and the flavors marry together in a way I think you'd notice immediately if you tasted it right away versus after resting. I always make a batch ahead of time when I'm cooking lamb chops or a Sunday roast — honestly any time that calls for something green and bright.
I use white wine vinegar because it's light enough to let the mint shine, but apple cider vinegar works too if that's what you have on hand. A quick stir and you're done.
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