Mint Sauce
"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)
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Credit: Maxime Iattoni
INGREDIENTS
2¼ cups mint leaves, finely chopped1 tbsp. sugar
½ tsp. kosher salt
1 cup white vinegar
INSTRUCTIONS
Combine mint, sugar, salt, and ¼ cup boiling water, and stir until sugar dissolves. Add vinegar, and cover; let sit for 1 hour to meld the flavors.See all 150 classic recipes featured in our 150th issue »
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