Traditional Mint Sauce

Name: Traditional Mint Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Fresh mint leaves (Firmly packed leaves, enough to fill a teacup when chopped); 1 tbsp Brown sugar; 3 tbsp Boiling water (Sufficient to thoroughly moisten the mint); 4 tbsp Malt vinegar (Adjust to taste)

A classic Anglo-Indian condiment made with plenty of fresh mint, brown sugar, and malt vinegar. The secret to this sauce is using a generous amount of mint and allowing the leaves to steep in hot water to extract the full flavor before adding the vinegar.

⏱ Prep: 10m

🍳 Cook: 5m

⏰ Total: 45m

🍽 Servings: 4 servings

Ingredients

1 cup Fresh mint leaves (Firmly packed leaves, enough to fill a teacup when chopped)
1 tbsp Brown sugar
3 tbsp Boiling water (Sufficient to thoroughly moisten the mint)
4 tbsp Malt vinegar (Adjust to taste)

More recipes using Mint

British

Mint Sauce

A simple and refreshing mint sauce.

Historical

Mint Sauce (Four portions)

This refreshing mint sauce is a classic condiment, perfect for pairing with lamb, roasted vegetables, or even as a vibrant addition to salads. The combination of fresh mint, tangy vinegar, and a touch of sweetness creates a bright and flavorful sauce. It's easy to make and adds a delightful burst of freshness to any meal.

Jewish

MINT SAUCE

This refreshing Mint Sauce recipe offers a bright and flavorful condiment, perfect for complementing savory dishes. The combination of fresh mint, tangy vinegar, and a touch of sweetness creates a vibrant sauce that elevates any meal. This simple sauce is quick to prepare and adds a burst of freshness to your plate, making it a delightful addition to lamb, vegetables, or any dish that benefits from a zesty touch.

American

Mint and Fruit Punch

A refreshing mint and fruit punch, perfect for summer gatherings. This recipe combines a homemade mint syrup with fruit juices and claret for a delightful and flavorful beverage.

Instructions

1Wash the fresh mint leaves thoroughly and pat them dry. Finely chop the leaves until you have enough to fill a standard teacup (approximately 1 cup loosely packed).
2Place the chopped mint into a heat-proof bowl or sauce tureen. Add the brown sugar. Pour the boiling water over the mixture—just enough to thoroughly moisten the leaves and dissolve the sugar. Use a spoon to press and bruise the mint leaves against the bowl to extract their flavor.
3Let the mint and sugar mixture stand undisturbed until it is completely cold. This allows the flavors to infuse properly.
4Once cold, stir in the malt vinegar. Mix well to combine. The sauce is now ready to serve.