Easy Peasy Mint sauce

Copious amounts of mint have been dried, frozen and made into tea already but still there is an abundance to be used. So mint sauce is today’s kitchen craft.

Chop leaves finely (don’t blend or it will be a purée) and steep in boiling water for a couple of minutes to tenderise them. Meanwhile, mix 1 tablespoon of malt vinegar with 1 teaspoon of caster sugar and a pinch of salt, scale up this mix so you have enough to cover the leaves.

Drain the leaves and rinse in cold water to stop them ‘cooking’ then put them in the jar/ saucer before pouring over the vinegar mix. Ready to use in half an hour, will keep in clean jar for weeks.

Liven up peas, potatoes, carrots, chicken and of course goes well with lamb.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s