Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 Fresh Mint Sauce 1/2 cup water 1/4 cup sugar 3/4 cup chopped mint leaves 1/2 cup white wine vinegar or malt vinegar 1/2 teaspoon crushed dried red pepper, optional In heatproof bowl, pour boiling water over sugar and stir until dissolved. Stir in mint and vinegar. Cover and let stand at room temperature for 2 hours. Strain mixture for a clear sauce. For a spicy sauce, stir in red pepper. Serve at room temperature. Makes about 1 1/2 cups. Both tarragon and chives quickly lose flavor when dried but are easily frozen. This sauce is excellent with cold fish, chicken or cooked or raw vegetables and lamb. Now you can have a huge leap forward in email: get the new Mail. Quote Link to comment Share on other sites More sharing options...
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