Sauces
British
BritishMint Sauce
The classic sharp, fresh British accompaniment to roast lamb. Basic perks up a shop-bought jar, Better is fresh mint steeped in warm vinegar, and Ultimate macerates garden mint with cider vinegar and a touch of elderflower.
Vegetarian
Vegan
Dairy-free
Gluten-free
Nut-free
Better version
Fresh mint finely chopped and steeped in warm sweetened malt vinegar.
Per serving£0.45
Total cost£1.80
Time12 min
Ingredients for 4
- 30 g fresh mint leaves , large bunch, leaves picked
- 1 tbsp caster sugar
- 4 tbsp malt vinegar
- 2 tbsp boiling water
- 1 pinch salt
Method
- Pile the mint leaves with the sugar and a pinch of salt, then chop together finely; the sugar helps draw out the oils.
- Dissolve the rest of the sugar in the boiling water, then stir in the malt vinegar.
- Scrape the chopped mint into the warm vinegar and stir well.
- Leave to steep for at least 20 minutes so the flavour develops before serving.
Equipment
- chopping board
- sharp knife
- small bowl
The three ways, side by side
Budget
A jar of mint sauce brightened with fresh mint and a pinch of sugar.
Better
Fresh mint finely chopped and steeped in warm sweetened malt vinegar.
Ultimate
Garden mint macerated with cider vinegar, elderflower cordial and a hint of lemon for a fragrant, balanced sauce.