Want to make your own mint sauce? It’s easy once you know how! This recipe has been triple tested in the Woman’s Weekly kitchen which means it’s sure to be a big hit. The fresh mint leaves packs this sauce full of flavour and zing and the onions give it a bite. Serve your mint sauce with roast beef or lamb served with your Sunday roast. Store in an airtight jar in the fridge to keep it’s full freshness for longer. Once you’ve made your mint sauce from scratch, you won’t look twice at a readymade jar – delicious!
- 90g (3oz) fresh mint leaves
- 1 small onion or shallot, peeled and sliced into thin rings
- About 150ml (¼ pint) light malt vinegar or white wine or cider vinegar
Rinse the mint and shake it well to dry it. Remove the larger stalks, then chop the leaves finely. Pack the mint into clean, dry jars with the onion rings. Pour over enough vinegar to cover.
Cover with a vinegar-proof, non-metal cover. Store in a cool, dark place to preserve the colour. It should keep for about 2 months.
To serve: Take out the amount you need and stir in a little sugar.
Nothing goes with mint sauce quite like a nice bit of lamb! Check out our easy <a href="/recipes/roast-lamb">roast lamb recipes</a> for some ideas