Mint Sauce from The Times Cookery Book by Katie Stewart
There are two schools of thought where mint sauce for lamb is concerned – some like it sharp, others prefer it sweet. The mint can be chopped or, better still, pounded with the sugar. Strip the...
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Kettle
Ingredients
- 1 teaspoon castor sugar
- 1 tablespoon boiling water
- 1 good handful fresh mint
- 4 tablespoons vinegar
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