Mint Sauce Recipe

This mint sauce recipe is an effective way of preserving mint for use during the winter.

It can grow like a weed during the summer but dies down completely over the winter.

It's a must have with roast lamb - along with mint jelly of course.


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Indoor herb gardening is becoming very much the rage these days. You can just snip a few herbs off the stems, grab a tomato or chop a chilli while you're cooking. 

The indoor gardens look gorgeous in the house too with their lush green foliage and gentle background light.

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You will need a good handful of mint for this recipe.

Give it a rinse with clean water and dry it.

Pick the leaves off the stalk.

It is better to have young leaves for this recipe, but it won't affect the finished sauce if you leave it a bit later in the season.

This recipe is designed to keep the mint preserved in vinegar ready to make into a sauce to serve with your food.

Finely chop the mint leaves.

To make the sauce, you only need to add white wine vinegar and caster sugar.

You can use other vinegar or sugar, but I like to use these in the recipe.

For the next steps, follow the link below.

Part 2 of the Mint Sauce Recipe Tutorial - click here


› Mint Sauce Recipe
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