A classic British sauce made with 3 ingredients. Brilliant! Although beloved with lamb, it is equally tempting on beef, chicken, shellfish, grilled vegetables, as a base for a vinaigrette for salad, or add a tablespoon or two to a glass of sparkling water. Make the sauce an hour ahead so the mint has time to steep in the vinegar syrup.
1 cup malt vinegar
1/2 cup sugar
6 large sprigs fresh mint, eachc sprig torn in 3 pieces
1/4 cup freshly chopped mint
Bring the vinegar, sugar, and mint sprigs to a boil in a small saucepan over medium-high heat. Boil for 1 minute, remove from the heat, cover, and let mint steep for 1 hour, until cool. Remove the sprigs and discard. Add the chopped mint, stir well. You may serve at room temperature or chill if using with cold food.
Recipe Copyright Deirdre Davis 2016
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