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Mint Sauce

Mint Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of mint and sugar mixed into vinegar that's typically served to accompany lamb or mutton. The full recipe is presented here and I hope you enjoy this classic British version of: Mint Sauce.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Additional Time:

(+2 hours infusing)

Serves:

8

Rating:

Tags : Sauce RecipesHerb RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

MINT SAUCE, to serve with Roast Lamb.

469. INGREDIENTS.—4 dessertspoonfuls of chopped mint, 2 dessertspoonfuls of pounded white sugar, 1/4 pint of vinegar.

Mode.—Wash the mint, which should be young and fresh-gathered, free from grit; pick the leaves from the stalks, mince them very fine, and put them into a tureen; add the sugar and vinegar, and stir till the former is dissolved. This sauce is better by being made 2 or 3 hours before wanted for table, as the vinegar then becomes impregnated with the flavour of the mint. By many persons, the above proportion of sugar would not be considered sufficient; but as tastes vary, we have given the quantity which we have found to suit the general palate.

Average cost, 3d.

Sufficient to serve with a middling-sized joint of lamb.

Note.—Where green mint is scarce and not obtainable, mint vinegar may be substituted for it, and will be found very acceptable in early spring.

Modern Redaction

Ingredients:

4 dessert spoons fresh mint, chopped
2 dessert spoons granulated sugar
150ml malt vinegar

Method:

Wash the mint, pick the leaves from the stems and mince them very finely (easiest done with a demi-lune or in a small blender). Turn into a bowl and whisk in the sugar and vinegar until the sugar has dissolved.

Cover the bowl and set aside for at least 2 hours for the flavours to intensify. Turn into a sauce boat or small tureen and serve to a accompany lamb dishes.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here