Mint Sauce

Mint Sauce

Although a bit old fashion Mint Sauce is still perfect for roast leg of lamb. Traditional Mint Sauce still has a place at the table.

In many recipes mint is used and there are always questions about what kind of mint to use. In general spearmint is almost always the mint to use. The mint sold in the supermarket in the spice isle is spearmint. Peppermint is used in many confectionery recipes but those almost always specify peppermint.

Mint Sauce
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Although a bit old fashion Mint Sauce is perfect for roast leg of lamb. Traditional Mint Sauce still has a place at the table.Uses: for roast leg of lamb or roast racks of lamb.
Servings Prep Time
1 dl approx. 5 minutes
Servings Prep Time
1 dl approx. 5 minutes
Mint Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Although a bit old fashion Mint Sauce is perfect for roast leg of lamb. Traditional Mint Sauce still has a place at the table.Uses: for roast leg of lamb or roast racks of lamb.
Servings Prep Time
1 dl approx. 5 minutes
Servings Prep Time
1 dl approx. 5 minutes
Ingredients
Servings: dl approx.
Units:
Instructions
  1. Bring the water to a boil and remove from the heat. Add sugar and dissolve then add the vinegar. Add the finely chopped mint and set aside to infuse for 1/2 to 1 hour.
Recipe Notes

This is of course a very traditional sauce for lamb. In England there is an older more traditional recipe using malt vinegar but I think that the malt vinegar just kills the fresh mint flavor and was used to hide the musty taste of older lamb (mutton). In the old days lamb was butchered older and had a more gamy flavor, not very fashionable today because of it's very heavy gamy flavor. Mint sauce of course was an excellent way of cutting that heavy flavor. Mint Sauce can be used on roasted leg of lamb or roasted racks of lamb.

I still think that mint sauce has a place at the table. A lovely young roast leg of lamb is always good with a little freshly made Mint Sauce. Try and stay away from bottled mint sauces. As you can see it takes almost nothing to make it fresh and the results are far superior.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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