Mint sauce

Leave a comment

April 29, 2013 by dgarnett2013

Mint sauce: Ballymaloe Cookery Course by Darina Allen

mintsauce2

  • 5g finely chopped fresh mint
  • 5g sugar
  • 3-4 tabs boiling water
  • 1 tab white wine vinegar or lemon juice

Put the sugar and freshly chopped mint into a bowl.

Add the boiling water and vinegar or lemon juice.

Allow to infuse for 5 – 10 mins before serving.

Eaten with spring lamb on a spring day.

spring1 mintsauce
spring2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: