Mint Sauce

The famous British mint sauce is served with Roast Grouse and Roast Leg of Lamb, for example. Chop the mint finely. Boil the water with the sugar. When the sugar has dissolved, remove the saucepan from the kitchen stove and stir in the mint and vinegar. Cool and season the cold sauce with sugar and vinegar. Stir the sauce again before serving. Tip: – Use a knife to grind the mint. Herb grinders shred mint as well as any other herb, so that the spicy juice is lost.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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