Mint Sauce Recipe

mint sauce

Ingredients for Mint Sauce:

  • Mint Leaves
  • Malt Vinegar

Method for Mint Sauce:

  1. Use fresh, young mint leaves and discard the stalks.
  2. Wash and dry the leaves with a clean tea towel or kitchen roll.
  3. Chop the mint leaves and pack into sterilized, clean, dry jars.
  4. Pour in enough malt vinegar to cover the mint, ensuring it penetrates right through.
  5. Cover, seal and label.
  6. Store in a cool, dry place.


Remove some mint (about 1 tablespoon per person) and add extra vinegar, water, sugar, salt and pepper to taste.


For 4 tablespoons of the basic mint sauce, add 3 chopped lettuce leaves and 1 small chopped onion as well as the extra vinegar, water, sugar, salt and pepper.

Delicious with roast lamb and lamb chops. Lamb and mint go so well together

General Information on Making Sauces and Ketchups

How to Make Your Own Ketchups & Sauces

How to Make Your Own Ketchups & Sauces

Sauces and ketchups (catsup) are very similar although, generally, ketchups have a slightly thinner consistency than sauces. Sauces are rubbed through a sieve to give a smooth mixture and then cooked again until they are thick enough not to separate...

Preserving Jars, Labels and Covers

Preserving Jars, Labels and Covers

Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!

Posted in Val's Preserves, Recipes using Herbs, Vegetarian Recipes, Mint, Sauces & Ketchups, All Recipes
4 comments on “Mint Sauce Recipe
  1. kate Howard says:

    Brill web site only just found it will use it more often now. Some realy usefull tips and recipes.

  2. cindy stone says:

    what a great web site , had a go at the pickles and beetroot on the beetroot chutney now , my husband is very pleased …..

  3. Helen says:

    How long can you store the mint sauce for? I assume this is similar to what you get in the shops and then dilute?

    Love your site – made plum jam, and courgette chutney – fantastic!

  4. Catherine Dolan says:

    I was taught to make mint sauce by my grandmother over 50 yrs ago. She always made it with fresh mint from the garden, a couple of finely chopped lettuce leaves and a couple of finely chopped spring onions. Malt vinegar and a spoon of sugar. To me this was the only way to make it and I now also use the same mix as a dressing on a sliced cucumber and tomato salad to the delight of guests old and new.

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