This very simple mint sauce recipe is great with lamb, carrots with some butter, or in Irish stew. It’s ‘chop and mix’ and takes 5 minutes.
- 70 g fresh mint (a medium sized bunch)
- 1.5 tbsp sugar
- 100ml boiling water
- 3 tbsp white wine vinegar
Pick the mint leaves and slice very finely. Put in a heatproof bowl and pour over boiling water. Mix in sugar, cover, and let sit to cool.
When cool, add vinegar, salt and pepper to taste. The intensity will depend a bit on your vinegar so (as always) taste as you go.
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