How To Make Easy Mint Sauce. Simple, homemade recipe, great with a roast dinner or to use as a marinade!
Here's a great easy tutorial on how to make easy mint sauce.
Ahhhhh .... there is nothing like the aroma and taste of fresh mint. This herb is so flexible in its use, extremely easy to grow, and if not kept in check, will just keep on growing and growing until your garden is overtaken by this herb!
I have had a pot of mint in my garden for many years, each Autumn, I cut it back, and as soon as the warm weather appears again, the mint wakes up and starts flourishing and growing at the pace of lightning!
I would always advise keeping in a pot or hanging basket, simply because it really will spread everywhere if allowed to.
There are many uses of mint in the food world, and probably the most common is to use simply as an infusion to make tea. This is very popular in Middle Eastern countries, or add in a cocktail or long drink, such as a punch or Pimms.
I use it mainly to add to ice cold water, together with some lemon slices, in a jug with ice cubes and simply serve as is.
It makes for a very refreshing 'flavored' water on a hot Summer's day.
I also use it often in marinades, and mint will marry very well with yogurt or even buttermilk, and used for chicken, such as our Mint and Lime Yogurt Chicken recipe.
However, the most traditional use for mint is to pair it up with lamb and make a mint sauce, which you would have on a Roast Lamb dinner.
You would drizzle the mint sauce like you would a salad dressing over the lamb. Now, this is most delicious, and if you have never tried this combination, please do!
Here, I show you a very simple and quick way to make Mint Sauce, it will take you moments to make, and will taste so much better than store bought. Simply because there are no chemicals or additives, preservatives etc. Just simple ingredients.
So let's get straight to the recipe and see how we make this lovely mint sauce.
Prep Time: 5 minutes
Cook Time: Nil
Yield: Makes about 1 cup
INGREDIENTS
2 - 3 bunches of fresh mint leaves (and stalks if they are tender)
1 - 2 Tablespoons of White Wine Vinegar
4 - 6 Teaspoons of Brown or White Regular Sugar. (Brown is better if you have it handy).
INSTRUCTIONS
1. Wash the mint well and discard any stalks which are thick and tough. Then chop finely.
2. Place the mint in a bowl and add 1 Tablespoon of the vinegar. Give it a stir and it should be a thick consistency, like in the photo. If you need a little more vinegar, add a little at a time until you are happy with the thickness. You should be able to have a blob of mint sauce on a teaspoon without it being watery.
3. Next, add a few teaspoons of sugar and stir well. Taste the mixture, and add a little more sugar until it is as sweet or sharp to your liking. Some people like mint sauce very sweet, others like it sharp, so you must judge for yourself and taste as you add.
Once you are happy with the balance of taste, place in the fridge (minimum 30 minutes) until you are ready to use. It will keep in an airtight container or covered with plastic wrap for a few days.
We'd love to hear from you and what you thought of our tutorial on how to make easy mint sauce. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Delicious Savory Sauces
Here's a selection of delicious sauces to go with savory food. All easy to make and so tasty!
Best Ever Tartar Sauce - Easy to make and always a hit! Goes great with seafood, fish, burgers, salads. The sky's the limit!
Black Peppercorn Sauce, Sauce au Poivre is a lovely accompaniment to steak, easy and quick to make too!
Lemon and Garlic Butter Sauce. This is delicious served with seafood, fish, chicken or pork. Very easy and quick to make too!
A very easy recipe and goes great with a turkey dinner! Use as a sauce or marinade, add in wraps, salads, the possibilities are endless. Make ahead, freezer friendly and make great gifts in little jars too! Thanksgiving and Christmas Collection
How To Make A Basic Cheese Sauce with NO lumps!! Come and try it, and surprise yourself!
3 minute Apple Sauce. Easy method and no additives etc. Great as a topping on plain yogurt, or as a sauce for a main meal, use in baking etc!
Mojo Picante, Spanish Red Pepper Sauce.This is a lovely tasting sauce popular in the Canary Islands. Serve with Tapas, goes great with seafood, chicken, and pork.
Shrimp Cocktail with Marie Rose Seafood Sauce is a wonderful refreshing appetizer suitable for any occasion
Home Made Onion Gravy. Simple, quick easy recipe, made from scratch. Rich, full of flavor with no additives or colorings. Great addition to casseroles, steaks, and popular
British foods such as bangers and mash, toad in the hole and many more. Freezer
friendly
How to Make Easy Mint Sauce
How To Make Easy Mint Sauce. Simple, homemade recipe, great with a roast dinner or to use as a marinade!
Ingredients
- 2 - 3 leaves bunches of fresh mint, and stalks if they are tender
- 1 - 2 Tablespoons of White Wine Vinegar
- 4 - 6 Teaspoons of Brown or White Regular Sugar. ., Brown is better if you have it handy
Instructions
- Wash the mint well and discard any stalks which are thick and tough. Then chop finely.
- Place the mint in a bowl and add 1 Tablespoon of the vinegar. Give it a stir and it should be a thick consistency, like in the photo. If you need a little more vinegar, add a little at a time until you are happy with the thickness. You should be able to have a blob of mint sauce on a teaspoon without it being watery.
- Next, add a few teaspoons of sugar and stir well. Taste the mixture, and add a little more sugar until it is as sweet or sharp to your liking. Some people like mint sauce very sweet, others like it sharp, so you must judge for yourself and taste as you add.
- Once you are happy with the balance of taste, place in the fridge (minimum 30 minutes) until you are ready to use. It will keep in an airtight container or covered with plastic wrap for a few days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 20mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Bec
Add a little Sage and Parsley too. Works great with lamb koftas, roast and potato salad.
Fenella
Easy Mint Sauce
Very easy to make using the last of 2020’s pot of mint growing on my patio. Didn’t have white wine vinegar so used 50:50 malt and cider vinegar.
Lovely fresh quersch taste !
Leanne Guihot
Easy to follow - so simple, but yummy - I added a splash of Balsamic. Definitely use brown sugar - just delicious ?
Tim Parkes
What sort of mint are you talking about? Spearmint or Peppermiint Spearmint is my preferred culinary mint, peppermint tends to be more acrid.
Arlyn Lichthardt
That's what I'm wondering. I have a 2-year old very virile mint patch. It's taken over its own space and that nearby. It was not identified as spearmint, but as a specific mint variety, to be forever lost to memory and documentation. When I executed the recipe above, our tiny kitchen became overwhelmed with the aroma of fresh mint -- a very good sign. It's currently cooling off. I look forward to using it.
Ellie
Your photo of mint sauce is extremely misleading. No way the mint stays that green! I have made many mint sauce and the mint NEVER stays green. I assume your made vinegar sauce then added fresh mint just for photos. Please try not to mislead your followers.
Lovefoodies
Hi Ellie, I’m not sure what mint you have used to make mint sauce but I can assure you, the mint you see in all the photos was hand picked from my garden and made minutes later, and photos taken using natural light. There is nothing misleading in this recipe at all so I suggest you use fresh mint when it is still a healthy green color to make your mint sauce and you too will have a good color sauce. When mint has been in jars for months it is a dull green/brown. This, as I have said, is as fresh as it can be so the color has not deteriorated.
Ellie
Since it takes time for the mint to infuse in the vinegar the sauce would not be infused with flavour after only a few minutes. I appreciate your quick response though.
Shirley Cruickshank
I like your post interesting and very helpful, specially with me looking for the simplest ways of doing things.
Anna
Thanks...simple is always the best.
karyn
How long will this keep for? Cheers
Lovefoodies
Hi Karyn. it should keep refrigerated for a couple of weeks, but if you use sterilized jars and use the canning process it will keep for 6 - 8 months. Hope that helps