Fresh Mint Balsamic Vinegar Sauce Recipes
HOMEMADE MINT SAUCE
Steps:
- Finely chop the mint leaves, discarding the stalks.
- Place in a bowl and cover with the boiling water. Leave to steep for a few minutes, then drain over a sieve.
- Give the leaves a rinse with cold water whilst still in the sieve (to stop the cooking process) and place in a small serving bowl with the sugar, vinegar and salt.
- Stir together and leave for 20-30 minutes - to allow the flavour to develop. Then serve.
Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MINT SAUCE FOR LAMB
This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
FRESH MINT AND ROSEMARY SAUCE
Mint Sauce For your favorite lamb dishes to serve at your next dinner party for St Patty's or whenever you want to serve it!
Provided by Rita1652
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a food processor chop mint and rosemary leaves with sugar finely.
- Put in a bowl.
- Heat the vinegar and pour it over the mint.
- Adding more sugar if you if you want it sweeter.
- Serve hot or cold with roasted lamb or other meat.
Nutrition Facts : Calories 29.4, Fat 0.2, Sodium 7.8, Carbohydrate 6.5, Fiber 1.4, Sugar 3.7, Protein 0.7
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- Place the sugar and vinegars into a small pan and heat gently stirring until sugar dissolves. Remove from the heat and allow to cool while preparing the mint.
- Wash the mint well and shake off the excess water. Remove the leaves from the stem and pat dry on a tea towel.
- Pour the vinegar syrup over the mint, making sure all the mint leaves are submerged. Seal and allow to cool.
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