Mint Sauce

Method

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1. Strip the mint leaves from the stalks and chop them very finely, sprinkling with a little of the sugar as you chop to stop them sticking to the board.

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2. Put the chopped mint in a small bowl with the rest of the sugar and the hot water and stir until the sugar has dissolved.

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3. Stir in the vinegar and salt.

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4. Taste and adjust: it should be sharp, lightly sweet and very minty.

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5. Leave to stand for 30 minutes before spooning into a small jug.

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Chef’s Tips

• Chop the mint with a little sugar. It stops the leaves clumping and bruising.
• Soften the mint in hot water first. Vinegar alone leaves it tough and dull.
• Make it a little before serving so the flavours meld.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Roast lamb
• New potatoes
• Minted peas

Storage & Reheating

Refrigerate in a covered jar up to 1 week. The colour darkens after a day or two. Not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.