- Bunch of mint (about 20g/¾oz)
- 1tbsp unrefined caster sugar
- 4tbsp white wine vinegar
- Strip the mint leaves from the stems and finely chop the leaves.
- Place in a bowl and add a pinch of salt, sugar and about 4tbsp of boiling water.
- Stir gently to dissolve the sugar. Set aside to cool.
- Add the vinegar, tasting as you go, until it's to your liking. Shake well before using.
The most satisfying thing about making your own mint sauce is that you can adjust the flavours and ingredients. If you like a stronger vinegar flavour, add extra vinegar to the mixture or try using a red wine vinegar or malt vinegar, if you prefer.
Try adding chopped cornichons or small capers to the fresh mint sauce for a change. A finely chopped small red onion makes a good addition.
The sauce can be stored in the fridge for up to seven days.