Fresh Mint Sauce

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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.

 

 

 

 

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