• Skip to main content
  • Skip to primary sidebar
Cooking with Nana Ling
menu icon
go to homepage
  • About
  • Recipes
  • Resources
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Resources
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • ×
    Home » Recipes » Condiments, jams and preserves

    Mint Sauce

    Published: Dec 9, 2020 · Modified: Oct 3, 2023 by Libby Hakim · 2 Comments

    Jump to Recipe Print Recipe

    This old-fashioned Mint Sauce Recipe can be made up in just 5 minutes with a few ingredients – and will transform your lamb roast or potato salad into something beyond wonderful.

    mint sauce in a container and on a spoon, surrounded by mint leaves.

    Why mint sauce?

    Mint Sauce has been a popular condiment in a variety of cuisines for hundreds of years.

    In the UK and Australia, it's very well known as an accompaniment to roast lamb. Mint Sauce with lamb is always a winner.

    That's because the fresh and tangy flavour of the sauce cuts through the rich and savoury flavour of the lamb.

    Food historians suggest that the association between lamb even goes back to "the roast lamb and bitter herbs eaten by the eaten by the Israelites on the eve of their Exodus from Egypt."

    There are plenty of other ways to enjoy this sauce, too:

    • with any type of grilled meat, including lamb chops, chicken, beef and pork
    • drizzled over a fresh summer salad
    • sprinkled over roast vegetables for a burst of freshness
    • combined with yoghurt to create a dip.

    What type of mint?

    The best type of mint for this sauce is your common garden mint, known as mint, common mint, spearmint or its scientific name, Mentha spicata.

    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.

    common garden mint used in this mint sauce

    And there are so many ways to use mint in both sweet and savoury cooking.

    I often add it to my sweet recipes and it's great in cordial.

    But here, of course, we're making mint sauce.

    I've raided the mint patch to make up this classic condiment.

    The Recipe for Mint Sauce

    Here, I've studied recipes from years ago to find the type of sauce we've been making for decades to serve with lamb, whether it's a roast or lamb chops.

    Here are two examples, one from the late 1800s and another from the early 1900s.

    From The Glen Innes Examiner, 22 June 1894 and The Powlett Express, 16 July 1915.

    Ingredients for Mint Sauce

    To make this sauce you'll need mint, white wine vinegar, sugar and boiling water.

    That's it!

    But there is a technique to getting it right, so keep scrolling to find out how it all comes together into a sauce that tastes great and retains that vibrant green colour.

    ingredients for mint sauce

    How to make Mint Sauce

    This sauce quite literally takes 5 minutes to prepare.

    Ideally, it does need to stand for at least an hour before serving. So plan ahead to make sure it's hit its flavour potential.

    Start by chopping the mint. You want it to be chopped up quite finely.

    Once that’s done, place sugar in a mixing bowl and pour boiling water over it. Stir until dissolved.

    Add finely chopped mint and vinegar and stir to combine.

    Mash the mint a little with the spoon to encourage the release of flavours.

    Done!

    Just wait out the hour if possible and serve.

    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.

    mint sauce in jar on wooden board.

    Recipe FAQs

    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.

    Q. Do you have any other recipes for good old fashioned condiments?

    I sure do. I have recipes for an Easy Dill Mayo, Condensed Milk Mayo, Tomato Relish, and Tomato Sauce.

    mint sauce in dish surrounded by mint leaves.

    Mint Sauce

    Libby Hakim
    A quick and easy Traditional Mint Sauce. Serve with roast lamb or add to potatoes or salads.
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Condiment
    Cuisine Australian
    Servings 18 servings
    Calories 4 kcal

    Ingredients
      

    • ½ cup fresh mint, leaves finely chopped (about 1 small bunch)
    • ¼ cup boiling water
    • 1 tablespoon caster sugar
    • 1 tablespoon white wine vinegar

    Instructions
     

    • Place sugar in a mixing bowl and pour boiling water over it. Stir until dissolved.
    • Add finely chopped mint and vinegar and stir to combine. Mash the mint a little with the spoon to encourage the release of flavours.
    • Ideally, allow to stand for one hour (to let the flavour develop) before serving.
    • Store in a sealed jar in the fridge for up to one week.

    Notes

    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.
     

    Nutrition

    Calories: 4kcalCarbohydrates: 1gProtein: 0.05gFat: 0.01gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.001gSodium: 1mgPotassium: 7mgFiber: 0.1gSugar: 1gVitamin A: 53IUVitamin C: 0.4mgCalcium: 3mgIron: 0.1mg
    Tried this recipe?If you love it, let me know!

    More Condiment, Jam and Preserve Recipes

    • Apricot Jam.
      Apricot Jam
    • Passionfruit Jam on toast with jam jar in background.
      Passionfruit Jam
    • Passionfruit Syrup in jar.
      Passionfruit Syrup
    • Stewed peaches in bowl on timber table with silver spoon at side.
      Stewed Peaches
    441 shares
    • Share
    • Yummly
    • Mix

    Reader Interactions

    Comments

    1. Steve Vincent

      June 01, 2023 at 1:49 pm

      5 stars
      This is exactly the same way I've been making mi t sauce

      Reply
      • Libby Hakim

        June 01, 2023 at 4:44 pm

        The right way! 😉 Happy cooking, Steve!

        Reply
    5 from 3 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

    More about me →

    Aussie Collection

    • Tuna Patties piled on plate.
      Tuna Patties
    • Savoury Mince served with toast.
      Savoury Mince
    • YoYo Biscuits recipe.
      YoYo Biscuits
    • Fruit Punch in a punch bowl.
      Fruit Punch
    • Chang's Noodle Salad.
      Chang's Noodle Salad
    • Honey Snaps Biscuits stacked on plate.
      Honey Snaps

    Most Popular

    • Tomato Relish in dish with jars in abckground.
      Tomato Relish Recipe
    • Apricot Chicken on plate with rice.
      Apricot Chicken
    • cob loaf recipe with bread dipping into cob loaf.
      Cob Loaf Recipe
    • classic trifle recipe
      Traditional Trifle Recipe
    • choko pickles
      Choko Pickles
    • Cabbage Mince Chow Mein in frypan.
      Cabbage Mince Chow Mein

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • JOIN ME IN THE KITCHEN and receive the latest recipes delivered fresh to your inbox.

    Useful

    • Using Aussie Recipes
    • All Recipes
    • Contact

    I acknowledge the Traditional Owners of the land where I work and live, the Wonnarua people, and pay my respects to Elders past and present.

    Copyright © Cooking with Nana Ling 2025. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.