For the best mint sauce, you need to use fresh mint in the recipe. Spearmint is a common choice, giving the sauce its signature sweet and cool flavour. Remove any tough stems from the mint and select only fresh leaves for the cleanest taste.
It’s better to chop the mint rather than blend, as this helps to preserve its vibrant character. Blending can bruise the leaves and create a darker sauce with muted flavours.
A classic mint sauce has a deliberate sharpness, with the sugar there to balance the vinegar rather than sweeten the taste, so it’s worth sticking to the ratio above. Malt vinegar can also be used in place of red wine vinegar for a more pronounced acidity. Let the sauce rest for 15 minutes before serving to allow the flavours to settle. For the freshest tasting sauce use it on the day of making as mint loses its vibrancy over time.
Why mint and lamb work so well together
Mint and lamb are a classic pairing as the sharpness of the mint cuts through the naturally rich, fatty flavours of the meat. It provides a cooling balance that lifts the lamb, and its acidity helps to cleanse the palate between mouthfuls.
Mint also complements rather than dominates the lamb, and its herbal character works particularly well with the lamb’s earthy savoury notes. It’s a pairing with deep roots in British culinary tradition where mint sauce has been served with lamb for centuries at Sunday dinners.
How to store mint sauce and what to serve it with
Fresh mint sauce can be stored in an airtight container in the fridge and will keep for up to three days. As well as lamb, mint sauce works well with roast vegetables, including crispy potatoes, sweet carrots and spring vegetables for a fresh contrast. Mint and peas are another natural pairing while a spoonful of mint sauce adds a welcome freshness to buttery new potatoes.
You could also try mixing your mint sauce with yoghurt, to make the ideal condiment for chicken tikka patties. For more classic recipes explore our secrets of sauces series featuring pan jus gras, hollandaise and garlic butter.
