Mint Sauce

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This mint sauce is so easy to make.

If you have missed Part 1 please click here

Put your finely chopped mint into a sterilized jar.

Tip you sterilize them by boiling the jars for 10 minutes in water.

Tap the mint down and pour over white wine vinegar to cover.

I have used about 100 ml here.

Add 2 teaspoons of sugar.

Caster sugar is best for the sauce as it dissolves quicker.

Give it a quick stir and then you are ready to store it.

It will keep about 6 months or so.

When you want to use it for your lamb, take 1 teaspoon of sauce, add 2 teaspoons of white wine vinegar and give it a good stir.

Sprinkle it over your meat.

I use it with gammon, liver and sausages as well as lamb.

Mint Sauce - To Part One

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