Mint Sauce
Fresh homemade mint sauce that's far superior to store-bought versions. Bright, vibrant, and perfectly balanced.
Ingredients
Fresh mint
leaves and stalks separated
White wine vinegar
Water
Sugar
Salt
You'll need
- Small saucepan
- Mixing bowl
- Sharp knife and board
- Sterilized jar— for storing
Method
Blanch mint leaves
Blanch the mint leaves in boiling water for a few seconds, then transfer to an ice bath to preserve the bright green color.
Dry mint leaves
Strain the mint leaves and squeeze out excess water. The leaves should be as dry as possible.
Make syrup base
In a small pan, combine sugar, white wine vinegar, water, and a pinch of salt. Add the mint stalks and bring to a boil.
Cool the mixture
Remove from heat and let the mixture cool to allow flavors to meld.
Combine and mix
Finely chop the blanched mint leaves and place in a bowl. Remove stalks from cooled liquid and pour over the mint. Mix well and adjust consistency if needed.
Store
Transfer to a sterilized container and refrigerate until ready to use.