Mint Sauce

  • Serves

    makes 1 1/4 Cups


"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)


  • 2 14 cups mint leaves, finely chopped
  • 1 tbsp. sugar
  • 12 tsp. kosher salt
  • 1 cup white vinegar


Step 1

Combine mint, sugar, salt, and 1⁄4 cup boiling water, and stir until sugar dissolves. Add vinegar, and cover; let sit for 1 hour to meld the flavors.

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