Mint Sauce Recipe

This mint sauce recipe is an effective way of preserving mint for use during the winter. Don't be misled into thinking that drying herbs is the only way to preserve them - you can preserve herbs in many ways, sauces, jellies, freezing, oils, butters - check out the Preserving Herbs section.

Mint 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.

It only takes a few minutes to prepare. You can use it straight away if you like - it does strengthen in flavour the longer you leave it.



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 Tutorial - click here


Mint Jelly

Mint Pesto

Oven Dry Herbs

› Mint Sauce Recipe

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Mint Sauce Recipe





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Mint Sauce Recipe



Mint sauce is perfect with lamb. Simple step by step instructions with photographs.





Prep Time: 10 minutes

Cook time: 0 minutes

Yield: 24

Main Ingredient: mint


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