Mint Sauce
One of those traditional classics that many have lost and deserves to be refound. A great piece of British lamb will be offended unless at least accompanied by a tangy home-made mint sauce.
- 30+ mint leaves
- White Wine Vinegar – a teaspoon or to taste
- Boiling water
- Sugar (sprinkle)
- Salt
- Lemon juice [optional]
This makes enough to accompany a meal for 4 people who just want a taste of sauce – simply increase in proportion.
Chop the mint finely.
Place in a small deep bowl and just cover with boiling water.
Allow the water and mint to cool then add the vinegar – start with a dash and adjust to taste, then season with sprinkles of salt and sugar.
Add the lemon juice if using and mix well. Keeps well in the fridge for use a couple of days later.
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