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.
If you like this, then try these...
cider baked ham on November 16th, 2006
It's so easy to forget just how tasty ham can be when...
chicken stock on December 4th, 2006
Hating waste as much as I do, I always try to squeeze...
fresh egg pasta on February 4th, 2007
A time consuming, but always worthwhile process, when time allows the process...
