Fresh Mint Sauce Food

FRESH-MINT SAUCE

Steps:

• Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).

MINT SAUCE

Steps:

• In a small bowl, stir together mint leaves and cider vinegar. Let stand for 10 minutes before using to blend flavors.

HOMEMADE MINT SAUCE

Steps:

• Gather the ingredients.
• Place washed mint leaves on a cutting board and sprinkle the leaves with the sugar.
• Chop the leaves rather finely.
• Transfer the chopped mint with the sugar to a bowl.
• In a small saucepan, heat the vinegar over low heat.
• Pour the vinegar over the mint.
• Taste and add more sugar if you think the sauce is too sharp.
• Serve hot or cold with roasted lamb or other meats.

REAL MINT SAUCE

Steps:

• Strip off the mint leaves, sprinkle with salt and chop finely.
• Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool.
• Stir in the vinegar and taste.
• Add more water or vinegar and adjust seasoning to suit your taste.

MINT SAUCE FOR LAMB

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

SIMPLE MINT SAUCE

Steps:

• Whizz sugar and vinegar with mint until finely chopped. Tip into a serving bowl and set aside for 10 mins for the sugar to fully dissolve.

FRESH MINT SAUCE

Steps:

• Tip everything except the yogurt into a food processor and blitz until smooth. Pour into a bowl and stir in the yogurt. Season with salt and keep in the fridge until ready to use.

FRESH MINT SYRUP

Steps:

• Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.

GOOD OLD FASHIONED MINT SAUCE

Steps:

• Put the mint into a bowl with the sugar and water, stir until sugar has dissolved.
• Add salt and vinegar and allow to tand for 30 minutes.
• Serve.

MINT SAUCE

Steps:

• Combine 1 cup mint, shallots, vinegar and sugar in heavy small nonaluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
• Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk is sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoons mint. Season to taste with salt and pepper.

FRESH MINT AND ROSEMARY SAUCE

Steps:

• In a food processor chop mint and rosemary leaves with sugar finely.
• Put in a bowl.
• Heat the vinegar and pour it over the mint.
• Adding more sugar if you if you want it sweeter.
• Serve hot or cold with roasted lamb or other meat.

ED GIOBBI'S FRESH MINT SAUCE

Steps:

• Purée all the ingredients in the food processor, using just a pinch of salt. Taste, and add more salt and pepper to your liking. Process again until the sauce is the consistency of heavy cream.