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-> [Herbs & Spices, Mint, Sauces & Dressings, Western European] -> [Mint sauce Recipe] |
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Mint sauce
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| Artist: |
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| Categories: |
Herbs & Spices, Mint, Sauces & Dressings, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| large | Handfuls of mint leaves | | | -(stems previously removed) | | 3
| tbsp | Granulated sugar | | 4
| tbsp | Wine vinegar |
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Procedures:
| 1 | (from "english country cooking at its best" by caroline conran. | | 2 | Villard, 1985). | | 3 | wash and shake the mint leaves, sprinkle then with the sugar and chop them rather finely. | | 4 | Put in a bowl. | | 5 | Heat the vinegar and pour it over the mint. | | 6 | Add more sugar if you think the sauce is too sharp. | | 7 | Serve hot or cold with roasted lamb or other meat. | | 8 | alternatives: use lemon juice instead of vinegar and you can also add a little olive oil. | | 9 | This is not traditional mint sauce, being much less violent in flavor, but it is exceptionally good. |
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