Homemade mint sauce | vegan

Try my quick and easy recipe for a tangy homemade mint sauce. The perfect accompaniment to a roast dinner. Suitable for vegans.

Although mint sauce has traditionally been served with roast lamb, it’s also a brilliant vegan condiment. I remember eating it frequently as a kid – although always from a jar.

This is the first time I’ve tried making my own and I’m so glad that I did. It’s a great recipe to make if you have mint growing in your garden, or if you’ve received some in your vegetable box or bag.

What to serve with your homemade mint sauce

It goes perfectly with a roast dinner. I like it on the side of vegan sausage and mash. Or you can stir it through some peas to make them deliciously minty.

Homemade mint sauce is also a great side dish for curries and Mediterranean food and works well stirred through yoghurt.

Try it:

• with vegan sausages
• alongside roast potatoes
• mixed with peas
• stirred through coconut yoghurt to make a raita or tzatziki

What will you serve yours with?

What ingredients do you need?

You will need:

• 70g fresh mint
• 1 tbsp sugar (I used caster sugar)
• 4 tbsp hot water
• 4 tbsp white wine vinegar
• pinch salt

How to make homemade mint sauce

1. You will need around 70g fresh mint leaves.

2. Wash your mint leaves and remove from the stems.

3. Finely chop your mint leaves.

4. Place in a bowl.

5. Add 1 tbsp sugar to the mint leaves.

6. Add 4 tbsp hot water, followed by 4 tbsp white wine vinegar and a pinch of salt. Mix well.

Pin homemade mint sauce for later

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Print

Homemade mint sauce

Try my quick and easy recipe for a tangy homemade mint sauce. The perfect accompaniment to a roast dinner. Suitable for vegans.

Course Side Dish

Cuisine British

Keyword homemade mint sauce

Prep Time 5 minutes

Cook Time 0 minutes

Servings 8

Ingredients

• 70 g mint leaves removed from stems
• 1 tbsp sugar
• 4 tbsp hot water
• 4 tbsp white wine vinegar
• Pinch salt

Instructions

1. Finely chop 70g mint leaves and place in a bowl. Add 1 tbsp sugar and stir.

2. Pour over the 4 tbsp hot water.

3. Add 4 tbsp white wine vinegar and a pinch of salt and stir.
4. Leave to cool then transfer to a glass jar and store in the fridge.

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