Mint sauce for meat and fish

Fresh mint - 1 bunch
Refined sugar - 1 tsp
Ground black pepper - to taste
Wine vinegar (white) - 2-3 tbsp l.
Hot water - on request

Proteins 0.9 g
Fat 0.1 g
Carbohydrates 9.9 g

A quick and simple recipe with step-by-step photos of making a fragrant and tasty meat sauce is described below.

Servings Per Container: 1 Serving.

Step-by-step instruction

Mint sauce is a delicious liquid seasoning that works well to complement meat and fish dishes. Making a sauce at home is easy if you follow the recommendations from the step-by-step photo recipe described below. The sauce is prepared on the basis of fresh mint leaves with the addition of white wine vinegar and a small amount of sugar, if you wish, you can take cane. To make an English mint sauce, you need to add a couple of tablespoons of hot water to the crushed mint and only after 10 minutes - wine vinegar.

Liquid seasoning can be stored in the refrigerator for several days, but only in a jar with a tight-fitting lid. After the specified period, it is better not to use the sauce, as it becomes too sour.

Step 1

Take a bunch of mint, rinse well under cold water, shave off excess moisture and remove dense stems, leaving only green leaves. Measure out the required amount of sugar and white wine vinegar, immediately prepare a container for storing the sauce. Use a sharp knife to finely chop the mint leaves.

Step 2

Sprinkle the sugar evenly over the chopped mint and use the knife again to chop the herbs even further and saturate them with sugar. Then, using a small spoon, fold the blank into the container of your choice.