This page is about the sauce/condiment, for the cartoon strip of the same name see Mint Sauce (cartoon strip).

Mint sauce is a sauce made from finely chopped mint leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream. In UK and Irish cuisine it is traditionally used as a complement to roast lamb (but usually not other roast meats) or, in some areas, mushy peas. Mint sauce can sometimes be used in recipes in place of fresh mint. For instance, it can be added to yoghurt to make a mint raita. "Sweet and sour" sources such as Mint sauce, and Cranberry sauce 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 ^[1]), however they became less common and mostly died out as Europe entered the Modern Era^{[2] [3]}.

[edit] References

1. ^ 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 0226706850, 9780226706856, page 107
2. ^ http://www.practicallyedible.com/edible.nsf/pages/medieval!opendocument&startkey=medieval
3. ^ Cooking in Europe, 1250-1650 by Ken Albala, Greenwood Publishing Group, 2006 ISBN 0313330964, 9780313330964, page 15

[edit] External links

• James Martins' "Real Mint Sauce" Recipe from BBC Food
• Jo' Pratt's "Mint Sauce" Recipe from BBC Food
• "Mint Sauce" Recipe from blueworldgardener.co.uk

This condiment-related article is a stub. You can help Wikipedia by expanding it. v • d • e