[Sca-cooks] Mint jelly or sauce
Pixel, Goddess and Queen
pixel at hundred-acre-wood.com
Sat Oct 25 13:54:48 PDT 2008
I had a roasted lamb shank in Yorkshire last year that was served with a
mint sauce from a similar if not identical recipe as the one Selene just
posted. Simple and absolutely wonderful. Mmmmmmmm.
On Sat, 25 Oct 2008, Susan Fox wrote:
> I should think that what you describe is very much like a chimichurri sauce
> with mint leaves instead of parsley and other green herbs. There's a Latin
> American point of view for you! [Mmmm, now I need to go to the Argentine
> place around the corner and it's all your fault.]
> I hit Google for English Mint Sauce recipes and this one looks much like it.
> It's from another forum and uncredited, I don't think the poster composed it.
> Recipe follows.
> Bon Appetit,
> From http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=27567
> English Mint Sauce -
> 1/2 cup finely chopped fresh mint leaves
> 1 cup malt vinegar
> 2 tablespoons white sugar
> small bottles for storage
More information about the Sca-cooks