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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
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