Then, add 2 tablespoons of olive oil, a pinch of salt and pepper. Strain and measure 3 cups of . · pick them from the stems · roughly chops the leaves · add to a mortar and . A thin savoury sauce made from chopped mint, vinegar and sugar, traditionally served in England as an accompaniment to roast lamb. Real mint sauce by James Martin
Blanch the mint leaves for a few seconds in boiling water, then refresh in ice water to stop the cooking process. Drain and squeeze out any excess moisture before finely chopping Add the sugar, water, vinegar and mint stalks to a pan and bring to the boil, seasoning with a pinch of salt. Once boiling, remove from the heat and leave to cool
Dominic Chapman's mint sauce recipe has the perfect balance of tang, minty freshness and sweetness. Have on hand for the next time you fancy cooking up some sumptuous roast lamb. To begin, pick the mint leaves and reserve the stalks. Blanch the mint leaves for a few seconds in boiling water, then refresh in ice water to stop the cooking process.
We won't eat lamb without this sauce. —Ruth Bogdanski, Grants Pass, Oregon Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb. How long does mint sauce last in fridge?