Jekka's Mint Sauce

Jekka's Mint Sauce

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)


  1. Remove the mint leaves from the stalks and chop them very finely.
  2. Add the sugar and keep chopping; this way the oils and flavours of the mint are amalgamated into the sugar.
  3. Once you are happy that it is all mixed, transfer the mint and sugar into a small bowl.
  4. Stir in enough vinegar to just make it runny, but not so much that you have masses of vinegar.
  5. Check the sweetness and add extra sugar if required.
  6. This will keep for 7 days, covered in the fridge. Stir well before use.

If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other Herb-based recipes.