Easy Real British Mint Sauce

Real British mint sauce in a small bowl set on a marble surface with a wood cutting board near

The Spruce Eats / Andrew Bui

Prep: 10 mins
Cook: 0 mins
Infuse: 90 mins
Total: 100 mins
Servings: 6 servings
Yield: 3/4 cup
Nutrition Facts (per serving)
16 Calories
0g Fat
4g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 16
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 0g
Vitamin C 1mg 4%
Calcium 12mg 1%
Iron 1mg 4%
Potassium 26mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Some flavor combinations cannot be surpassed as they are simply sublime. One such combination is roast lamb served with mint sauce, usually as part of a traditional Sunday lunch.

Mint is a pungent, refreshing herb. When used in a mint sauce, the brightness of the herb and sharpness of the vinegar are also particularly good at cutting through any of the lamb's fattiness. The succulent lamb, the striking freshness of mint, sweetness from sugar, and the bite of vinegar all come together on the plate to create what is considered a classic British flavor combination.

The other beauty of this sauce is it is so cheap and simple to make at home. There's no need to pick up a jar at the store when you can make a superior version in just minutes. Fresh mint is abundant across the British Isles growing wild and in gardens—you are sure to know someone who has mint even if you don't grow it yourself.

"Perfect amount of sweetness and sharpness to cut the fattiness of meat, specifically lamb. It's best to use it after sitting in the fridge overnight as the flavors blend together perfectly. The measurements worked just right for me, but as the recipe says, you can totally adjust the ingredients to your taste!" —Tara Omidvar

Easy Real British Mint Sauce
A Note From Our Recipe Tester


  • 1 large bunch fresh mint

  • 1 1/2 tablespoons sugar

  • 5 tablespoons boiling water

  • 3 tablespoons white wine vinegar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for British mint sauce recipe gathered

    The Spruce Eats / Andrew Bui

  2. Pull the leaves from the stalk of the mint. Roughly chop the leaves.

    Roughly chopped mint leaves and knife on a wooden cutting board

    The Spruce Eats / Andrew Bui

  3. Place the chopped mint leaves into a heatproof jug, sprinkle over the sugar, then pour over the boiling water. Stir gently, cover, and place to one side, and leave to cool.

    Chopped mint in a glass jar set on a wooden cutting board

    The Spruce Eats / Andrew Bui

  4. Once cool, stir in the vinegar and taste the sauce. If it is too strong, just add a little more water. Too weak, add more mint. Cover again and leave to one side for at least an hour, longer if you have the time. The mint flavor will seep into the sugar-vinegar as it sits. Use the mint sauce or store in the fridge for up to two weeks.

    Chunky mint sauce in a glass jar

    The Spruce Eats / Andrew Bui


  • When using garden mint, check the mint leaves to ensure there are no insects or ladybirds hiding anywhere. Unless chemical sprays are used or it is close to traffic fumes, it is not necessary to wash the mint. 
  • The fresh mint sauce will keep in the refrigerator for a couple of weeks if you decant into a screw-top jar.
  • Mint sauce is delicious with roast lamb, but try it with lamb chops, cutlets, shanks, or add a dollop to an Irish stew. 

What Is the Best Mint for Mint Sauce?

There are hundreds of types of fresh mint growing in Britain, but the best one for a mint sauce is a common garden mint. Avoid varieties like chocolate mint.

What Type of Vinegar Is Best for Mint Sauce?

The best vinegar for delicate mint sauce is simply white wine vinegar. Flavored kinds of vinegar should be avoided, and do not use malt or other dark vinegars as they are too strong and kill the flavor.