Mint Sauce
Yield
4 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large handfuls |
mint leaves
stems previously removed |
*
|
| 3 | teaspoons |
sugar
granulated |
|
| 4 | tablespoons |
white wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large handfuls |
mint leaves
stems previously removed |
*
|
| 15 | ml |
sugar
granulated |
|
| 6E+1 | ml |
white wine vinegar
|
|
Directions
Wash and shake the mint leaves, sprinkle then with the sugar and chop them rather finely.
Put in a bowl.
Heat the vinegar and pour it over the mint.
Add more sugar if you think the sauce is too sharp.
Serve hot or cold with roasted lamb or other meat.
Alternatives: Use lemon juice instead of vinegar and you can also add a little olive oil.
This is not traditional mint sauce, being much less violent in flavor, but it is exceptionally good.
