Mint Sauce Recipe
- Mint Leaves
- Malt Vinegar
Method:
- Use fresh, young mint leaves and discard the stalks.
- Wash and dry the leaves with a clean tea towel or kitchen roll.
- Chop the mint leaves and pack into sterilized, clean, dry jars.
- Pour in enough malt vinegar to cover the mint, ensuring it penetrates right through.
- Cover, seal and label.
- Store in a cool, dry place.
Serving:
Remove some mint (about 1 tablespoon per person) and add extra vinegar, water, sugar, salt and pepper to taste.
Variation:
For 4 tablesppons of the basic mint sauce, add 3 chopped lettuce leaves and 1 small chopped onion as well as the extra vinegar, water, sugar, salt and pepper. Delicious with roast lamb and lamb chops.
Making Your Own Ketchups & Sauces Help
This article will get you started and explain the finer ponts of making your own ketchups & sauces:
Making Your Own?
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Filed under All Recipes, Mint, Recipes using Herbs, Sauces & Ketchups, Val's Preserves, Vegetarian Recipes by
Comments on Mint Sauce Recipe »
kate Howard @ 11:05 am
Brill web site only just found it will use it more often now. Some realy usefull tips and recipes.