Easy mint sauce
serves
6
"This fresher alternative to the usual store-bought varieties suits being drizzled over grilled fish or seafood and, of course, any traditional roast lamb, chicken or pork. For a vegan or vegetarian meal, toss this sauce through a roasted root vegetable, baby spinach and tempeh salad." - Tracey Pattison.
Ingredients (5)
- 4 cups mint leaves (you’ll need 2 large bunches)
- 1 1/2 tsp caster sugar
- 1/4 cup (60ml) boiling water
- 2 tbs white wine vinegar
- White pepper, to season
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Place the mint, sugar, 1 1/2 tsp fine salt and boiling water in a large heatproof jug. Cover with a tea towel and stand for 1 minute.
-
2.Add the vinegar and season with white pepper. Using a handheld stick blender, blitz until combined and very smooth. Serve, or cover and chill immediately.
Recipe Notes
This recipe makes 2/3 cup (160 ml). Mint sauce is best made and used on the same day. Any leftovers can be stored in an airtight container in the fridge for up to 2 days, however, the colour of the sauce will change slightly.
Reviews
Join the conversation
Log in Register