Mint sauce
Mint sauce, in British and Irish cuisine, is a green sauce made from finely chopped peppermint (Mentha × piperita) leaves soaked in vinegar, and a small amount of sugar.[1] Lime juice is sometimes added. The sauce has the consistency of double cream. It is often served as a condiment for roast lamb, but usually not other roast meats, or, in some areas, mushy peas. It is normally bought ready-made, and is easy to find in British food shops. Mint jelly, thicker and sweeter, is an alternative for lamb, also normally bought ready-made.
- This page is about the sauce. For the cartoon strip, see Mint Sauce (cartoon strip).
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Mint sauce can be used in some recipes in place of fresh mint. It can be eaten on toast or bread.
Similar herb-based green sauces were common throughout Medieval Europe, with the use of mint being more common in French and Italian cuisine of the period than that of the English);[2] however, they became less common and mostly died out as Europe entered the Modern Era.[3][4]
In Tunisia a similar sauce is made out of dried mint and can be served with a méchoui, a mulukhiyah or as a base for a vinaigrette. Dried and fresh mint are also part of several dishes of Tunisian cuisine.
Mint sauces may include fruits in their preparation, such as raspberries.[5]
- Yogurt-mint sauce
- Panna cotta mint sauce
- Stuffed grape leaves with yogurt mint sauce
See also
- List of sauces
- Chutney in South Asian cuisine may be made with mint
References
- "Mint - Cultivation and Uses". Retrieved 2 April 2014.
- The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Françoise Sabban, Silvano Serventi, translated by Edward Schneider, University of Chicago Press, 2000, ISBN 0-226-70685-0, ISBN 978-0-226-70685-6, page 107
- Medieval Food Archived 2009-08-15 at the Wayback Machine
- Cooking in Europe, 1250-1650 by Ken Albala, Greenwood Publishing Group, 2006 ISBN 0-313-33096-4, ISBN 978-0-313-33096-4, page 15
- Rosso, Julee (1985). The Silver Palate Good Times Cookbook. Workman Publishing. p. 185. ISBN 0894808311. Retrieved 6 September 2014.