Mint Sauce Recipe
This mint sauce recipe is an effective way of preserving mint for use during the winter. Mint is a prolific grower during the summer. It dies down completely in the autumn and although you could put some in a pot for use indoors during the winter and spring, it is relatively easy to freeze or preserve as sauce or mint jelly. Mint sauce is good with lamb - mutton, sausage, bacon/gammon or liver. If you're drinking wine with your meal, then mint jelly is a better choice - the vinegar in the sauce can affect the taste of wine. There are two methods of making mint sauce - one for immediate use and one for storage - mint vinegar or bottled mint sauce that will keep for months. So - first - this one needs an hour for the flavors to infuse. Mint Sauce Recipe Use young mint leaves where possible. Pick them from the stalks and chop very finely. Put the mint and sugar in a bowl and pour the boiling water over them. Give it a quick stir and let it cool. When it's cold, add the vinegar. Leave for an hour if possible before serving.
To make mint sauce for storing and use out of season. Chop a quantity of mint - young, fresh leaves stripped from the stalk. Put the mint into a measuring jug and tap it down to get it level. Pour over white wine vinegar to twice that measurement. Add a tablespoon of sugar per 1/4 pint (150ml) and stir to dissolve the sugar. This will keep for months. When you want to use it, dilute it with two or three teaspoons of vinegar to one teaspoon of mint sauce. Taste it to see if you need to add a little more sugar to the mixture prior to serving.
For an explanation of gardening terms that you might not understand, please check out the Growers Dictionary section. I found that I was either skimping on explanations or giving too much information on the individual pages so I have posted all relevant terms in one section - if there's anything you need to know, please drop me an email.
Mint Sauce Recipe - to Herb Recipe Index
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