Mint sauce - Recipe variations including Indian mint sauce and mint salsa.

mint sauce
There are various definitions for mint sauce depending on where you are in the world. In the UK, mint sauce can either be a liquid-type gravy flavoured with mint, as well as a thicker condiment served on the side of the plate. Both can also be bought ready-made. These two sauces are traditionally served with roast lamb for a traditional Sunday roast dinner.
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Mint sauce can also be served as an accompaniment to lamb chops or it can be used to enrich new potatoes and peas, livening them up with a zingy and refreshing flavour. Mint sauce is not usually served with other types of meat such as pork or beef and is generally only served with lamb.

Mint sauce is very inexpensive and extremely simple and quick to prepare at home. The only ingredients you will need are mint leaves, water, sugar and vinegar. The mint leaves are finely chopped, soaked in vinegar and left to sit in boiling water and sugar.

You can make an Indian mint dipping sauce from yoghurt, prepared mint sauce from a jar, coriander, turmeric and sugar, which can be turned into a mint raita by adding grated cucumber.

Below we offer you a selection of recipes for mint sauce, which includes salsas, dips, sauces and a pesto.

Classic mint sauce recipe

Ingredients
  • bunch of mint
  • 2 tbsp of wine vinegar
  • 1 tbsp of boiling water
  • 1 - 2 tsp of caster sugar
Method
Remove the mint leaves from the stalks and discard the stalks. Finely chop the mint leaves and place in a small bowl with the sugar. Add the boiling water, stir and leave to one side for approx 5 minutes until the sugar has dissolved. Add the vinegar to your taste and leave to stand for 1 hour before serving.

Mint salsa

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Ingredients
  • 115g (4oz) of peeled, deseeded and diced cucumber
  • 30g (1oz) of caster sugar
  • 1 finely chopped small onion
  • juice of 1 lemon
  • 4 tbsp of freshly chopped mint
  • salt
Method
  1. Place the sugar and lemon juice in a small pan and heat gently, stirring frequently until the sugar has dissolved.
  2. Add the cucumber, onion and a pinch of salt and stir.
  3. Remove from the heat and stir in the mint.
  4. Leave to cool and then serve.

Mint yoghurt dip

Ingredients
  • 150ml ( pint) of Greek yoghurt
  • 2 tbsp of freshly chopped mint
  • 1 tbsp of olive oil
  • 2 crushed cloves of garlic
  • salt and pepper
Method
Mix all of the ingredients together in a small bowl, season with salt and pepper, cover and refrigerate until required.

Mint and almond pesto

Ingredients
  • 225ml (8fl oz) of olive oil
  • 85g (3oz) of grated Parmesan cheese
  • 55g (2oz) of un-blanched almonds
  • 30g (1oz) of fresh mint leaves
  • 30g (1oz) of fresh parsley leaves
  • 1 tsp of lemon juice
Method
  1. Preheat the oven to 180C (350F).
  2. Spread the almonds on a baking tray, place into the preheated oven and roast until the almonds have browned.
  3. Remove from the oven and allow to cool.
  4. Place in a food processor with the mint and parsley.
  5. Add a little olive oil and process until roughly chopped.
  6. Stir in the Parmesan, lemon juice and the remaining oil and mix well.
  7. Cover and set aside until required.

Cucumber and mint raita

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Ingredients
  • 570ml (20fl oz) of natural yoghurt
  • 5 inches of peeled and grated cucumber
  • 2 tbsp of freshly chopped mint
  • 1 tsp whole cumin seeds
  • tsp of cayenne pepper
  • salt and pepper
Method
  1. Roast the whole cumin seeds in a small, dry frying pan over a medium heat.
  2. Remove from the heat and grind with a pestle and mortar or in a processor.
  3. Place the yoghurt into a bowl.
  4. Add the cucumber, mint, ground cumin seeds and cayenne pepper.
  5. Mix well and season with salt and pepper.
  6. Cover and refrigerate until required.

Indian Mint sauce for poppadoms, tandoori or tikka dishes

Ingredients
  • 225g (8oz) of natural yoghurt
  • handful of mint leaves, finely chopped
  • 1 tsp of sugar
  • tsp of turmeric
Method
Dissolve the sugar in a little boiling water and stir in the turmeric. Place the yoghurt in a bowl and add the mint and the turmeric mixture. Stir well. Cover and refrigerate until required.
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