Classic English Mint Sauce


With a recipe this simple there's really no excuse for buying pre-made mint sauce.

Mint Sprig


15 grams
2 tablespoons
Caster Sugar
2 tablespoons
Hot Water
2 tablespoons
White Wine Vinegar


  1. Was that mint well, and pick off the leaves (be sure to include the tiny ones at the top for extra flavour).  Chop the leaves to 'dust' - the more finely chopped the more intense the flavour will be.
  2. Place the leaves in a bowl with sugar.
  3. Pour in the hot water (just off boiling) and site for 3-5 minutes or until the sugar is disolved; stirring a little will help things along.
  4. Add the vinegar and leave for 2 hours before using.


Traditionally Mint Sauce would be served with Roast Lamb - so make this right after you put the lamb in the oven to give the sauce time to mature/infuse and release that delicious flavour.