Traditional English mint sauce for lamb isn’t sweet like mint jelly. It is a savoury sauce used to brighten the heavy taste of lamb and to aid in digesting it. It’s as traditional to serve this mint sauce with lamb as it is to serve horseradish and yorkshire pudding with roast beef.
Traditional mint sauce only requires 4 ingredients. Mint grows so vigorously that once you know the recipe you’ll never need to buy mint sauce in a bottle again. This recipe is for a mint sauce to make fresh as you need it. The recipe will keep in the fridge for a month.
If you are looking for a mint sauce recipe to can for winter, while your mint is growing abundantly, scroll to the bottom for two mint sauce recipes that are suitable for water bath canning.
Traditional English Mint Sauce
A generous bunch of fresh mint
A pinch of salt
2 tbsp. boiling water
2 tbsp. of white balsamic vinegar
1 tsp. organic sugar
Strip the mint leaves off the stem. Chop them finely. Sprinkle with salt.
Place into a pint size mason jar. Add the sugar and pour over the boiling water, stir and leave to cool.
Stir in the balsamic vinegar and taste.
Add more water or vinegar to adjust the texture and flavour to suit your taste.
This will keep in the refrigerator for up to a month.
Want to make mint sauce for winter?
Check out these two mint sauce recipes calculated for canning success.
Canning Granny’s mint sauce recipe
Long Keeping Mint Sauce from The Weekly Times (In this post there is another recipe for Mint-walnut pesto, which would be another savoury use of that abundant mint. It would be awesome in potato salad or leg of lamb.