Mint sauce

Mint sauce

By
From
Nathan Outlaw's Home Kitchen
Serves
10
Photographer
David Loftus

My mint sauce has a few added extras – chopped capers and gherkin – as I think it works even better with roast lamb than straight mint sauce. Sometimes I chop a few anchovies in there too…

Ingredients

Quantity Ingredient
a bunch mint, leaves picked
1 shallot, peeled and roughly chopped
1 gherkin
1 teaspoon capers
5 tablespoons boiling water
1 tablespoon caster sugar
6 tablespoons white wine vinegar
sea salt

Method

  1. Finely chop the mint leaves, shallot, gherkin and capers together then tip into a bowl. Add the boiling water and sugar, stir and leave to cool.
  2. When cooled, add the wine vinegar with a pinch of salt and mix well.
  3. Serve the sauce at room temperature. It will keep in a sealed jar in the fridge for up to a week.
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