Mint Sauce

“In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar-is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, ‘The smell of mint does stir up the minde and the taste to a greedy desire of meat.’

makes 1 1/4 Cups

Ingredients

2 14 cups mint leaves, finely chopped
1 tbsp. sugar
12 tsp. kosher salt
1 cup white vinegar

Instructions

Combine mint, sugar, salt, and 14 cup boiling water, and stir until sugar dissolves. Add vinegar, and cover; let sit for 1 hour to meld the flavors.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s