Mint sauce is a British condiment of finely chopped fresh mint steeped in vinegar with sugar and a little boiling water. It is the traditional sharp accompaniment to roast lamb.
What it is¶
Mint sauce is a thin, sharp condiment made by chopping fresh mint (usually garden spearmint) finely with sugar, pouring over a little boiling water to soften and release its flavour, then adding vinegar. It is served cold in a small jug or sauceboat, spooned over slices of roast lamb in modest quantities. Its sharpness, rather than the mint, is the point: acid cuts the richness of lamb fat.
It should not be confused with the sweet, set mint jelly more popular in the United States, or with the yoghurt-based "mint sauce" served with poppadoms in British curry houses.
Origins¶
Mint has been grown in English gardens since at least the Middle Ages, and green herb sauces with vinegar were eaten with meat in medieval England. By the nineteenth century mint sauce was the standard accompaniment to lamb in English cookery books; Isabella Beeton's Book of Household Management (1861) includes a recipe with mint, vinegar and sugar.
A widely repeated story claims that Elizabeth I decreed lamb could be eaten only with bitter herbs, to protect the wool trade, and that mint sauce was the result. There is no documentary evidence for such a law, and it is best regarded as folklore.
What goes in it¶
| Component | Role |
|---|---|
| Fresh mint (spearmint) | Cool, sweet aroma |
| Caster sugar | Balances the acid; also helps chop the mint |
| Boiling water | Softens the leaves and draws out flavour |
| Vinegar (malt, white wine or cider) | The sharpness |
| Salt | A pinch, optional |
Flavour¶
Sharp, sweet and clean, with a fresh mint aroma. The balance matters: too much vinegar and it is harsh, too much sugar and it is cloying. Malt vinegar gives a traditional robust sauce; white wine or cider vinegar a softer, more fragrant one.
How to use it¶
- Roast lamb: leg, shoulder or rack, with roast potatoes and gravy.
- Lamb chops and cutlets, grilled or fried.
- Vegetables: over peas, new potatoes or broad beans.
- In gravy: a spoonful added to lamb gravy at the end.
- Beyond: mixed with yoghurt for a quick dip, or into a salad dressing.
💡 Chop with sugar
Scatter the sugar over the mint on the board before chopping: the crystals grip the leaves, stop them sliding about and help release the oils.
Making it at home¶
About 100 ml (for a roast for 6) · 10 minutes, plus 30 minutes steeping
You need
- A large bunch fresh mint (about 20 g leaves), picked
- 1 tbsp caster sugar
- A pinch of salt
- 3 tbsp boiling water
- 3–4 tbsp malt, white wine or cider vinegar
Method
- Pick the mint leaves from the stalks and discard the stalks.
- Pile the leaves on a board, sprinkle over the sugar and salt, and chop finely.
- Scrape into a small jug and pour over the boiling water. Stir until the sugar dissolves and leave to cool for 5 minutes.
- Stir in the vinegar, starting with 3 tbsp. Taste and add more vinegar or sugar.
- Leave to steep for 30 minutes before serving.
Variations¶
- Mint jelly: mint set in an apple or pectin jelly, sweet and translucent; more common in North America.
- Curry-house mint sauce: yoghurt blended with mint sauce concentrate or fresh mint, served with poppadoms and onion salad.
- Mint and caper sauce: chopped capers added, for grilled lamb.
- Relatives: Italian salsa verde and Indian green chutney also use sharp herbs with meat.
Buying and storing¶
Fresh mint sauce keeps about a week in a covered jar in the fridge; the mint darkens but remains usable. Commercial mint sauce and "mint sauce concentrate" keep for months unopened and several weeks refrigerated once opened. Mint sauce does not freeze well.