🫙 From the Spice Rack
Mint Sauce
3 lg Handfuls of mint leaves -(stems previously removed) 3 ts Granulated sugar 4 tb Wine vinegar (From "English Country Cooking at Its Best" by Caroline Conran. Villard, 1985). Was...
maineasy
Ingredients2 items
Ingredients
- 3lg handfuls of mint leaves
- 4tb wine vinegar
Directions
- 1
3 lg Handfuls of mint leaves -(stems previously removed) 3 ts Granulated sugar 4 tb Wine vinegar (From "English Country Cooking at Its Best"
- 2
Villard, 1985)
- 3
Wash and shake the mint leaves, sprinkle then with the sugar and chop them rather finely
- 4
Put in a bowl
- 5
Heat the vinegar and pour it over the mint
- 6
Add more sugar if you think the sauce is too sharp
- 7
Serve hot or cold with roasted lamb or other meat
- 8
Alternatives: Use lemon juice instead of vinegar and you can also add a little olive oil