Recently gluten-free and once a baker by profession, my mission is to adapt old favorite recipes to make this lifestyle change tastier!
English Garden Mint Sauce
In England, the classic Sunday lunch includes roast lamb and roast potatoes. Any traditional English home will always have mint sauce as an accompaniment to roast lamb. Of course, you can't buy mint sauce in Peru. I have tried many times to replicate that Sunday lunch memory, but none came close to the supermarket brands we used to buy.
I came across a recipe from British chef Marcus Wareing for this sauce, and this is the closest you will ever get to the shop-bought sauce. I have adapted the quantities and added a few more details since his was a very basic method. It is very, very easy to make and well worth the effort. It will keep in the fridge for a good two months without spoiling. Enjoy!
|Prep time||Cook time||Ready in||Yields|
2 x 210-gram jars
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- 200 grams fresh garden mint leaves
- 125 ml white vinegar
- 125 grams white sugar
Making Your Own Sauce
- Wash the mint well and dry with a clean tea towel, then pick off the leaves from the stalks.
- Dissolve the white sugar in the white vinegar in a small pan on the hob top on a slow heat. Once dissolved keep it on the heat for another 3 to 4 mins on a rolling boil.
- Put a quarter of your fresh mint leaves into a blender and pour your liquid over the leaves whilst blending. Carry on adding small amounts of your leaves until it is all blended.
- Distribute into two sterilised 210 gram jars.
- Add 2 teaspoons of mint sauce to a small bowl of plain yogurt to accompany your Indian curry as a condiment.
- Add 1 heaped teaspoon to chopped tomato and cucumber, and mix. Use as a side dish to an Indian curry.
- Use as a condiment on roast potatoes.
The Origin of Mint Sauce
Fresh mint has been used for thousands of years for both culinary and medicinal purposes. According to the Bible, spicy mint sauce was made available with the lamb served at the wedding at Cana. The plant is native to Europe and Asia, but other species have been traced to America and Australia. It was probably the Romans who first created a mint sauce from Mentha spicata, or peppermint (source: Allan Johnson).
Yogurt Mint Sauce
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