Traditional Mint Sauce

A translucent, fluid sauce dotted with finely chopped fresh mint. The vinegar's acidity cuts through the meat's richness, while the sugar rounds out the herbal bite.

• Prep time: 10 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 23
• Protein: 0 g
• Carbs: 5 g
• Fat: 0 g

Ingredients

• 30 g Mint fresh ( very finely chopped )
• 1 tbsp White sugar
• 30 ml Mineral water ( boiling )
• 4 tbsp Vinegar

Instructions

1. Chop the mint

   Strip the fresh mint leaves. Chop them very finely with a knife on a board. Avoid a food processor which crushes and darkens the herb; you want clean cuts and a vibrant green.

2. Dissolve the sugar

   In a bowl, pour boiling mineral water over the white sugar. Stir until the liquid is perfectly clear. The sugar must be completely dissolved so it doesn't grit between the teeth.

3. Combine and infuse

   Add the vinegar and the chopped mint. Mix well. Let it rest for at least 20 minutes at room temperature. The sauce needs to infuse so the vinegar takes on the mint's fragrance.

Chef's tips

• Don't make the sauce too far in advance, the mint will eventually oxidize and lose its zing.
• If the sauce is too acidic for your taste, add a tablespoon of boiling water, but don't increase the sugar more than necessary.

Storage

Keep for 24 hours in the fridge in a closed jar. Take out 15 minutes before serving.