Mint sauce is a sauce traditionally made from finely chopped mint (spearmint) leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream.
Mint sauce can be used in some recipes in place of fresh mint. It can be eaten on toast or bread, and can be added to yoghurt to make a mint raita. “Sweet and sour” sauces such as mint sauce were common throughout Medieval Europe (with the use of mint being more common in French and Italian cuisine of the period than that of the English) however, they became less common and mostly died out as Europe entered the Modern Era.
Peppered Mint Sauce
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic
- 1 tablespoon plain flour
- 1 cup juices from roast or vegetable stock
- ¼ cup finely chopped fresh mint
- 1 teaspoon sugar
- 1 teaspoon freshly ground black pepper
- Heat the oil in a saucepan and cook the garlic until soft. Add the flour and cook until almost brown. Gradually add the juices then the mint, sugar and pepper. Stir constantly until the sauce comes to the boil.
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