Mint sauce is the classic accompaniment to a roast Sunday lunch.
This recipe goes along with the herbs in Jekka's Easter Collection Herb Boxes.
- One bunch of mint (it must be a spearmint, not a peppermint).
- Caster sugar (less than a teaspoon, but enough to cover the leaves when chopped)
- White wine vinegar (balsamic vinegar can be substituted, if so, use less sugar)
- Remove the mint leaves from the stalks and chop them very finely.
- Add the sugar and keep chopping; this way the oils and flavours of the mint are amalgamated into the sugar.
- Once you are happy that it is all mixed, transfer the mint and sugar into a small bowl.
- Stir in enough vinegar to just make it runny, but not so much that you have masses of vinegar.
- Check the sweetness and add extra sugar if required.
- This will keep for 7 days, covered in the fridge. Stir well before use.