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


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


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.

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