Simply homemade mint sauce, advice please.

My grandma added a little hot water too, softened the the leaves a little and it also dissolved the sugar. Other than that it was just finely chopped mint, sugar and malt vinegar, no boiling at all. We used to chop the mint in a jug using a pointy pair of kitchen scissors. I do love homemade mint sauce.

We have just had our herby barbecued boned shoulder of lamb with mint sauce, new potatoes and asparagus, followed by pistachio ice-cream and Gariguette strawberries. Bliss.
How was yours mokryna?

My mother used to make it the way her mother used to make it; as I do too. Always sprinkle sugar onto the leaves to sweeten but also to make them easier to chop. I would rather go without than have shop bought sauce.

I used to help my Granny make mint sauce with malt vinegar and sugar. She had a special little jug for it, which I treasure now. I also have the little, much sharpened knife which she used for the mint and small veg such as runner beans. Things that have no monetary value but which, along with my memories, are priceless to me.

I don't think mine has grown enough yet. Must check, perhaps today's sunshine will be enough to make it sprout!

We're making for Easter, I'll attempt with brown vinegar (Mum's way) but without the 1 minute boil. Great ideas.

I think that I like making it the grandma way as it reminds me of her .

One thing that doesn't grow well in my garden is mint !

My mother made it with mint from the garden, chopped in the "Parsmint" and mixed with malt vinegar. She didn't add sugar.

We can't get malt vinegar here in Germany either*mokryna*, but in my opinion dark Modena balsamic vinegar tastes similar.

Blondiescot's recommendation with orange and redcurrant sounds good, though.

I shan't be doing lamb for Easter. It's not easy to get hold of here in Germany anyway, and is often sold with a marinade already on it.

I chop it roughly, add a good balsamic vinegar and leave it a few hours. No sugar and I wouldn't use malt vinegar as I find it too strong (do they even sell it here?).
Very brave of you- though I do have French friends who love it!
DH is making Hot Cross Buns and we take them to the neighbours; I think they think that is an English tradition. 😂

Esmay describes the way my mum used to make mint sauce and how I used to do it too, until I got lazy.

I’d use a lighter vinegar, too.

I make my own quite often because the mint grows well and we usually have some all the year round. I have to admit, sadly, that I prefer the mint jelly in a jar. My sweet tooth I suppose!

Elegran

*Lixy Ismay* The sugar does two things - the sharp grains helps to chop the mint leaves, and the sweetness softens the impact of the vinegar. Try chopping half the leaves without sugar but sprinkle some on the other half before you chop. You will see a difference.

Yes, I have sprinkled the sugar on the leaves before chopping and it does help.

I think the mint is just beginning to grow here, ours is in a huge tub to stop it spreading everywhere.

That's how I make it, mokryna, strip the leaves from the stalks, chop, add vinegar (not balsamic) but white wine or cider vinegar is good, add a teaspoon of sugar.
No boiling or water involved.

Or I put it all in the little electric chopping machine I have, whiz until the mint is chopped to the right consistency.

I make it the way my Dad used to. Chop fresh mint leaves finely, add sugar and a little water from a freshly boiled kettle. This was to dissolve the sugar and add vinegar to the consistency you require.

You probably don't have enough mint in the garden for the sauce now, and the leaves will be very small and fiddly. So I would buy some from a supermarket. It is interesting that some think that balsamic vinegar is good in mint sauce, and others not. I personally think that balsamic is too heavy for mint sauce, but it's personal taste. I like to use cider vinegar which I think a little lighter than classic malt vinegar.

This is our family recipe: Every late summer, gather lots of mint (I grow in tubs which I change on alternate years) chop fairly finely, but to taste, and store in a screwtop jar with enough vinegar to cover. When wanted, take out a few spoonsful, add a little sugar, and more vinegar to taste. Any left over can go back in the jar.

I think that the boiling water is to soften the leaves, but our family thinks that they are fine as they are. And I always make it for French friends - I think it so unlike any of their classic sauces which is why they like it.

Enjoy your roast dinner! Oh, and if you buy ones of those pots with the mint in, bung it in a tub afterwards.

I seem to remember my mum using a couple of tablespoons of hot water at some stage of the concoction (probably at the start with the chopped mint), and then topping up with malt vinegar and a little bit of sugar. We always used the commonplace mint from the garden which grew in profusion - the bane of my dad's life! It tasted delicious and I've never been able to recreate it myself. Enjoy your delicious lunch!

Thank you everyone, Brexit may have one good point, homemade mint sauce but I’m not attacking the Hot Cross Buns.
Elegran I will try that, if I remember.

Lixy Ismay The sugar does two things - the sharp grains helps to chop the mint leaves, and the sweetness softens the impact of the vinegar. Try chopping half the leaves without sugar but sprinkle some on the other half before you chop. You will see a difference.

After reading this thread I am now going to make my own mint sauce on Sunday - my mum did it the way you are all describing (no boiling).
Thank you mokryna and I hope you are happy with your mint sauce on Sunday. Happy Easter. 🐣

The agrodolce Branco is the perfect vinegar for min5 sauce, it’s not too strong and has a sweetness to it.
Chop the mint leaves and add a tablespoon of hot water and a pinch of sugar add vinegar.

Esmay

My grandma used to wash her home grown mint leaves .
Then , sprinkle them with white sugar and chop until she was satisfied .
They'd go into a small jug .
She'd add vinegar - dip her
finger in and pronounce it good .

I once asked her why she sprinkled the leaves with sugar .

That's the correct way to do it , she answered as if I were mad for asking !

And that's the way I do it !

Did we have the same G'ma?!

Mine had a 'mint sauce' jug - wide and shallow. She made mint sauce as you describe, so does my mum and so do I - no boiling involved.

Of the two vinegars available I'd go for the white one, based on no knowledge whatsoever except I would think twice about using Balsamic as it has a strong flavour of its own.

kittylester

When we have lamb, I make Delia's redcurrant, orange and mint sauce. Lovely - much nicer than traditional mint sauce. I'll try to find a link.

Ooh, that sounds lovely! I used to buy a fantastic apple and mint jelly from a local producer, but unfortunately they've stopped making their jams and jellies now. It was delicious with either lamb or pork.

When we have lamb, I make Delia's redcurrant, orange and mint sauce. Lovely - much nicer than traditional mint sauce. I'll try to find a link.

My grandma used to wash her home grown mint leaves .
Then , sprinkle them with white sugar and chop until she was satisfied .
They'd go into a small jug .
She'd add vinegar - dip her
finger in and pronounce it good .

I once asked her why she sprinkled the leaves with sugar .

That's the correct way to do it , she answered as if I were mad for asking !

And that's the way I do it !

You could always add a little runny honey instead of the sugar. We use an old Delia Smith sauce , Fresh chopped Mint redcurrant jelly and orange rind we use grated lemon rind as we often put lemon into the lamb being roasted.