Quick mint sauce

Serves: 8
Course: Side Dish
Cooking Time: 0 hr 10 mins
Ingredients
  • A big bunch of mint
  • Pinch of salt
  • 1 tbsp demerara sugar
  • 40ml boiling water
  • 60ml malt or sherry vinegar

I like to make this the day before I use it, but fresh is great too, and it lasts for ages. This should serve six to eight people so it really suits a family roast, and it is good with a braised lamb casserole too.

Strip the leaves off the mint, roughly chop them and add a pinch of salt.

Dissolve the sugar in the boiling water.

Mix the vinegar and mint into the sugared water and set the sauce aside until you are ready to serve.

Jess Murphy

Jess Murphy

Jess Murphy, a contributor to The Irish Times, is a Kiwi chef living on the west coast of Ireland