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Mint Sauce recipe

The lamb available in today’s market hardlyrequires a typical English mint sauce (the tartness was originallydesigned to cut through the stronger taste of mutton), but theflavor combination of the two has become a welcome tradition.

Recipe: Mint Sauce

1 cup plus 2 tablespoons chopped freshmint
3/4 cup beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup granulated sugar2 teaspoons cornstarchSalt and freshly ground pepper to taste

  • Combine 1 cup mint, broth, shallots, vinegarand sugar in heavy small non-aluminum saucepan. Stir over mediumheat until sugar dissolves. Simmer 2 minutes. Remove from heat.Cover and let stand 2 hours.
  • Strain sauce into large glass measuringcup. Place cornstarch in same saucepan. Gradually whisk in sauce.Bring to simmer over medium heat, stirring constantly. Stir untilsauce thickens slightly and turns translucent, about 2 minutes.Remove from heat. Cool to room temperature. Stir in remaining2 tablespoons mint. Season with salt and pepper.

    Makes about 1 1/4 cups.

    How to make Mint Sauce Perfect with Roast Lamb

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