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
Ultimate version
Garden mint macerated with cider vinegar, elderflower cordial and a hint of lemon for a fragrant, balanced sauce.
Per serving£0.70
Total cost£2.80
Time17 min
Ingredients for 4
- 40 g fresh garden mint , spearmint, leaves picked
- 1 tbsp caster sugar
- 4 tbsp cider vinegar , good quality
- 1 tbsp elderflower cordial
- 1 tsp lemon juice , freshly squeezed
- 2 tbsp boiling water
- 1 pinch flaky sea salt
Method
- Pick and wash the mint, then chop it finely with the sugar and a pinch of flaky salt on a board.
- Warm the cider vinegar with the elderflower cordial and boiling water just until the sugar dissolves; do not boil.
- Stir the chopped mint into the warm liquid along with the lemon juice.
- Cover and leave to macerate for at least 30 minutes, ideally an hour, so the sauce turns fragrant and rounded.
- Taste and adjust the balance of sweet, sharp and salt before serving alongside roast lamb.
Equipment
- chopping board
- sharp knife
- small saucepan
- 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.