|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 3g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Dating back to the 1600s in England, mint sauce was originally served with lamb to cut the "mutton-ness" of the meat. This pairing stuck, and the two have been together ever since. Quite the British custom, serving lamb without the accompanying green sauce in England is considered a slap in the face of tradition.
Although in some places mint jelly has taken the place of homemade mint sauce, there is very little the jelly and fresh mint sauce have in common. Considering homemade mint sauce is quite simple to make with just a few ingredients—fresh mint, sugar, and vinegar—it's time to ditch the mint jelly and serve this fresh herb sauce with roast lamb as well as other meats.
This recipe appears in "English Country Cooking at Its Best" (Villard Books) by Caroline Conran and is reprinted with permission. As an alternative, you can use lemon juice instead of vinegar, and you can also add a little olive oil for a creamier texture.
1 cup mint leaves
1 tablespoon granulated sugar
1/4 cup white wine vinegar
Steps to Make It
Gather the ingredients.
Place washed mint leaves on a cutting board and sprinkle the leaves with the sugar.
Chop the leaves rather finely.
Transfer the chopped mint with the sugar to a bowl.
In a small saucepan, heat the vinegar over low heat.
Pour the vinegar over the mint.
Taste and add more sugar if you think the sauce is too sharp.
Serve hot or cold with roasted lamb or other meats.
- Store fresh mint sauce in the refrigerator for one to two days.
- The extra mint sauce can be used as a dipping sauce for falafel, or with other roasted meats.