Mint Sauce Country of Cuisine: United Kingdom | Date Added: 23 Apr 2012

Serving Size, Ingredients and Equipment:

For each portion:
 
 - 3 handfulls of fresh spearmint leaves, finely minced
 - 3 tablespoons white wine vinegar
 - 1 tablespoon of fine brown sugar
 - 1 pinch of sea salt
 - 2 tablespoons hot boiling water
 
 Music for cooking and eating mint sauce:
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Cooking Instructions and Methods:

Combine the 5 ingredients, let it sit for several minutes, then adjust the ingredients as desired after tasting.
 
 Let cool for a couple of hours, puree and serve. In summer, you can also do well serving the mint sauce cold with some grilled lamb. Just remember to mix well before serving.
 
 Options: use balsamic vinegar, or add some cilantro or kiwi juice, perhaps when you are using the sauce for meats that are already spiced.