Question: How Do You Make Mint Sauce?

How do you make Jamie Oliver mint sauce?

Jamie Oliver on Twitter: “Mint sauce make it urself! Chop mint + 1tsp caster sugar + 3 tbsp white wine vinegar + 1tbsp boiling water #SavewithJamie” / Twitter.

What is mint sauce made of?

Mint sauce, in British and Irish cuisine, is a green sauce made from finely chopped spearmint (Mentha spicata) leaves soaked in vinegar, and a small amount of sugar. Lime juice is sometimes added.

What is the best mint sauce?

Where to find the best mint sauce?

  • Marks & Spencer Mint Sauce.
  • Aldi Specially Selected British Mint Sauce.
  • Morrisons The Best Mint Sauce.
  • Waitrose Refreshing & Fragrant English Mint Sauce.
  • Stokes Mint Sauce.
  • The Co-operative Loved By Us Mint Sauce.
  • Asda Extra Special Mint Sauce.
  • Sainsbury’s Mint Sauce.

How do you make James Martin mint sauce?


  1. Strip off the mint leaves, sprinkle with salt and chop finely.
  2. Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool.
  3. Stir in the vinegar and taste.
  4. Add more water or vinegar and adjust seasoning to suit your taste.
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How long does mint sauce last?

How long will it last in the fridge? I usually cover mine and keep in the fridge for 2-3 days, but it can keep for 2-3 months so long as the leaves are covered in the liquid and the sauce is stored in a sterilised, sealed jar in the fridge.

Why do you have mint sauce with lamb?

Why is mint sauce served with lamb? There are several theories why mint sauce is served with lamb. One is that it disguised the gamey taste of lamb during Medieval times. Once sugar became more popular, mint sauce was less bitter, making it a perfect partner for lamb.

What can I use instead of mint sauce?

Mint’s closest cousin is basil. Basil has similar refreshing flavors like mint, but it also has a peppery sweetness to it. The World of Food and Wine suggests substituting one tablespoon of chopped fresh basil for every one tablespoon of fresh chopped mint if you are making either a sweet or savory dish.

What can I do with lots of mint?

So if you have more mint on your hands than you know what to do with, here are seven deliciously refreshing recipes with mint!

  1. Mint Tea. Add a sprig or two to a mug and cover in hot water.
  2. Mint Ice Cubes.
  3. Chocolate Dipped Mint Leaves.
  4. Watermelon Salad.
  5. Mint Pesto.
  6. Hugo Cocktails.
  7. Chickpea, Barley, and Zucchini Ribbon Salad.

Is mint sauce healthy?

Mint is a particularly good source of vitamin A, a fat-soluble vitamin that is critical for eye health and night vision ( 2 ). It is also a potent source of antioxidants, especially when compared to other herbs and spices.

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Can you freeze home made mint sauce?

Can You Freeze Mint Sauce? You certainly can. Your ice cube tray will come in handy here. Fill each slot with mint sauce, cover and freeze.

Can you freeze fresh mint?

Chop the mint leaves (remove stems) and place 1-2 teaspoons into each compartment of an ice cube tray, filling about halfway. Top off with water and freeze. Once the cubes have frozen, remove and store in an airtight freezer bag or container in your freezer, up to 3 months. Don’t forget to label and date.

How long does mint sauce last once opened?

​Tartare, mint, apple and cranberry sauces also need to be refrigerated after opening and have a lifespan of between one and two months.

How do you grow mints?

Quick Guide to Growing Mint

  1. Plant mint in spring after the last frost.
  2. Space mint plants 18 to 24 inches apart.
  3. Give your garden a great foundation by improving native soil with several inches of aged compost or other rich organic matter.
  4. Keep soil consistently moist and water when the top inch becomes dry.

How do you dilute mint sauce?

I dilute it a little with hot water to make it easier to put on the meat. Always with a little vinegar, otherwise its too thick and strong tasting! That’s the way to do it.

How do you dry mint leaves?

Lay the leaves in a single layer across your dehydrator tray/s, making sure to leave space in-between for the air to circulate. Dry the mint at 40°C/105°F for between 2-5 hours, until they are brittle and crumble to pieces rather than bending.

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