or scroll for tips (and a little nostalgia).
This old-fashioned Mint Sauce Recipe is easy to make up and will transform your lamb roast or potato salad into something wonderful.
Mint, mint and more mint
Anyone who has grown mint before knows it grows well. Sometimes too well.
Gardeners often plant it in a pot to keep it contained. In garden beds, it can run wild.
I love mint, so I’m happy to let mine run a little wild.
Here, I’ve raided the mint patch to make up a classic mint sauce. The type we’ve been making for decades to serve with lamb, whether it’s a roast or lamb chops.
Mint Sauce recipes and tips from the 1800’s and early 1900’s
Making Mint Sauce
The most time-consuming part of this recipe is chopping the mint.
Once that’s done, you simply combine the sugar with boiling water, add the mint and vinegar and stir.
And you’ll be so pleased you made the small amount of effort required to make Mint Sauce for lamb, potato salad or whatever else you’d like to enjoy with this classic condiment.
Q. Can I use any type of vinegar?
A. You’re best to stick to white wine vinegar.
Q. How far in advance should I make it up?
A. Ideally, make it up a few hours before serving.
Q. How long will it last?
A. Store it in the fridge for up to one week.
Q. What type of mint works best?
A. Common garden mint works well.
- 1/2 cup fresh mint, finely chopped
- 1/3 cup boiling water
- 1 tablespoon caster sugar
- 1 tablespoon white wine vinegar
- Dissolve sugar in boiling water.
- Add finely chopped mint and vinegar and stir to combine.
- Allow to stand for one hour to let the flavour develop.
- Store in a jar in the fridge for up to one week.