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.
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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!
Recipe Card
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.
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Nutrition Information:
Yield: 1 Serving Size: 1 cupAmount Per Serving: Calories: 134Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 297mgCarbohydrates: 11gFiber: 0gSugar: 4gProtein: 7g
Nutrition information isn’t always accurate
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Kat
says:Hi :)
How much is in a bunch?
So many stems?
How long ea?
Thanks!
I have a chocolate mint plant. No idea what I’ll use the sauce on, but sounds interesting. I did try a chocolate vinegar recipe once, they suggested to try it on chicken. (Spellcheck wanted it on children, lol!)
Weird, but oddly good!
(On chicken, not children. ;)
Lovefoodies
says:Hi Kat, I’ve never tried chocolate mint so I’d be interested how that will taste! I’ve always used regular garden mint for this recipe.
A bunch is really just a big handful, and when you add the vinegar and sugar, it’s important to taste so you get it as sharp or sweet to your liking. It’s one of those recipes which changes depending on people’s taste. For me, I like the sauce quite sweet with a hint of acidity, but some like it the opposite! So just be sure to taste as you go along and add more sugar or vinegar to suit!
Bec
says:Add a little Sage and Parsley too. Works great with lamb koftas, roast and potato salad.
Fenella
says: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
says:Easy to follow – so simple, but yummy – I added a splash of Balsamic. Definitely use brown sugar – just delicious ?
Tim Parkes
says: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
says: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
says: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
says: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
says: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
says:I like your post interesting and very helpful, specially with me looking for the simplest ways of doing things.
Anna
says:Thanks…simple is always the best.
karyn
says:How long will this keep for? Cheers
Lovefoodies
says: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