“Mint Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

4          tablespoons finely chopped fresh mint

1          teaspoon sugar

2          tablespoons lemon juice

1          tablespoon white wine vinegar

4          tablespoons boiling water

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Preparation time:  10 minutes plus cooling

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  1. Put the mint and sugar in a mortar and pound with a pestle until thoroughly blended, or process briefly in a food processor or electric blender.
  2. Add the lemon juice, vinegar and finally boiling water. Stir well to mix, then set aside for 30 minutes to cool.  Serve with roast lamb.
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