3 February 2009

fresh mint sauce

my husband always asks for mint sauce with all roast lamb dishes, without fail.

I've tried several vinegars, but malt is the right one


fresh chopped mint
small glass malt vinegar
salt & pepper
a little sugar

infuse mint with tablesp boiling water for half an hour till cool
then add
plenty of malt vinegar, s & p and a little sugar

rest for a couple of hours


Post a Comment