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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