Lemon Mint Sauce Food
LEMON MINT SAUCE WITH SHRIMP
Steps:
- Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
- In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
- Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 57.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 3.1 g, Protein 22.2 g, SaturatedFat 1.5 g, Sodium 422.5 mg, Sugar 3.3 g
MINT SAUCE
I grew up with this in the UK, and this is how everyone made it. I would be surprised if any pub had additional ingredients. Mint has a sweetness of its own, but a little sugar would be okay, if the diner had a desire for extra sweetness - no more that 1/2 teaspoon. Cider or malt vinegar can be used for the vinegar if you prefer. This sauce is traditionally served with lamb.
Provided by MEZAFO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2m
Yield 4
Number Of Ingredients 2
Steps:
- In a small bowl, stir together mint leaves and cider vinegar. Let stand for 10 minutes before using to blend flavors.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 1.1 g
EASY MINT SAUCE
Ditch your go-to jar of mint sauce and make this fresher-tasting version with zingy capers and lemon zest. It's the perfect partner to roast lamb at Easter
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Serves 6-8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 46 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.1 milligram of sodium
LEMON-MINT VINAIGRETTE
The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous.
Provided by Bev I Am
Categories Salad Dressings
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
- Drizzle in oil, whisking until blended.
- Stir in mint, salt and pepper.
- Note: Can be kept in refridgerator for up to 2 days.
LEMON-MINT SAUCE
Provided by Melissa Hamilton
Categories Sauce No-Cook Quick & Easy Salad Dressing Lemon Mint Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and pepper.
- Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 minutes to let flavors meld.
- DO AHEAD: Lemon-Mint Sauce can be made 2 hours ahead. Cover and chill.
MINT LEMON SYRUP
Steps:
- In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves.
- BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice.
FETTUCCINE WITH LEMON, MINT, AND PARMESAN
The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
- Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.
LEMON MINT LAMB CHOPS
Make and share this Lemon Mint Lamb Chops recipe from Food.com.
Provided by Doreen Randal
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grill chops until tender.
- While chops are under the grill, prepare the sauce:.
- Melt butter in pan; add finely chopped onion, saute until tender.
- Add lemon rind, lemon juice, sugar and mint, heat gently.
- Spoon over hot chops.
- Cheers, Doreen Doreen Randal, Wanganui, New Zealand.
Nutrition Facts : Calories 706.5, Fat 62.2, SaturatedFat 29.6, Cholesterol 171.1, Sodium 189.7, Carbohydrate 5.5, Fiber 1.6, Sugar 1.3, Protein 31.6
BAKED FISH WITH THAI LEMON MINT SAUCE
Provided by Clark Frasier
Categories Bake Lemon Mint Halibut Hot Pepper Healthy Lemongrass Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Stir 1 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.
- Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
- Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes. Cool.
- Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana leaf. Sprinkle fish with salt and pepper. Top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides in. Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
- Preheat oven to 450°F. Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon-mint sauce.
YOGURT MINT SAUCE
Serve this sauce with our Lamb Kofta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.
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Step 2. Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 minutes to let …
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Servings 4Total Time 5 minsEstimated Reading Time 40 secs
- Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and pepper.
- Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 minutes to let flavors meld.
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