Mint Sauce
"Commercial mint sauce is readily available, but this is so easy to prepare and is so much better, there is really no reason to purchase mint sauce. This sauce stores will in the refrigerator. Serve with roast lamb. This sauce can be prepared one week in advance and refrigerated. Recipe by Sallie Williams."
- Ready In:
- 13mins
- Ingredients:
- 5
- Yields:
-
2/3 cup
- Serves:
- 4
ingredients
- 1⁄4 cup of fresh mint, finely chopped
- 1 tablespoon confectioners' sugar
- salt & freshly ground black pepper, to taste
- 1⁄2 cup white wine or 1/2 cup champagne vinegar
- 1⁄4 cup water
directions
- In a small, heavy saucepan bring all of the ingredients to a boil over high heat.
- Boil "hard" for 3 minutes.
- Cool completely for several hours and chill until ready to serve.
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RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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