Good Old Fashioned Mint Sauce Food

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.

EASY REAL BRITISH MINT SAUCE

Steps:

• Gather the ingredients.
• Pull the leaves from the stalk of the mint. Roughly chop the leaves.
• Place the chopped mint leaves into a heatproof jug, sprinkle over the sugar, then pour over the boiling water. Stir gently, cover, and place to one side, and leave to cool.
• Once cool, stir in the vinegar and taste the sauce. If it is too strong, just add a little more water. Too weak, add more mint. Cover again and leave to one side for at least an hour, longer if you have the time. The mint flavor will seep into the sugar-vinegar as it sits. Use the mint sauce or store in the fridge for up to two 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.

OLD-FASHIONED MINT SAUCE RECIPE

Steps:

• 1. Place the water, vinegar, and confectioners' sugar in the slow cooker. Cover and cook on HIGH until at a good rolling boil, about 45 minutes. 2. Remove the lid and let the liquid evaporate a bit while you remove the spearmint leaves from their stems and finely chop them. Add the mint and salt to the cooker, cover, and cook until the leaves are limp, 5 to 10 minutes. Serve warm. The sauce will keep in the refrigerator in an airtight container for several days, but the mint will lose some of its fresh flavor.

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).

EASY MINT SAUCE

Steps:

• Put the mint, parsley and capers in the small bowl of a food processor and blitz until finely chopped.
• Add the oil, sugar, vinegar and lemon zest and blitz again until smooth. Season to taste and serve.