Traditional Mint Sauce
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.
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)
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.