Mint Sauce Recipe
Ingredients:
- 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
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Making Your Own?
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1 Comment »
kate Howard :
Brill web site only just found it will use it more often now. Some realy usefull tips and recipes.