Mint Sauce For Lamb
Yield: 4 servings [or with me, maybe 2 servings. But my love for this crosses over into the realm of the disturbing, so, don't mind me, carry on...]
3 lg Handfuls of chopped fresh mint leaves(stems removed) - or 4 TB dried Mint leaves
4-5 TB Granulated sugar
1/2 cup White Wine vinegar
(From “English Country Cooking at Its Best” by Caroline Conran.
Villard, 1985).
Alternatives: Use lemon juice instead of vinegar and you can also add
a little olive oil. This is not traditional mint sauce, being much
less pungent in flavor, but it is exceptionally good.
Bring vinegar to a simmer in a small saucepan [or microwave in a small glass measuring cup for just under a minute, add sugar and chopped leaves. Let sit for about 10 minutes, then stir and heat again for 30-60 seconds. Let sit another 10 minutes to infuse. Add more sugar or add a little water to taste, depending on how strong or how sweet you want the sauce. (I add no extra water or sugar to this recipe, but you may prefer yours a little less potent.)
Store in bottle with a lid.
Vinegar has natural preservative qualities, and mint sauce should keep for 2 to 3 months in cold storage or for 6 to 8 months in the refrigerator.
Mint sauce should be gently shaken or stirred before serving.
