Homemade British Mint Sauce

French

This homemade British mint sauce brings a refreshing, tangy balance to rich roasted meats.

Made with fresh mint, sugar, hot water, and white wine vinegar, it delivers bright flavours that elevate lamb, vegetables, and salads effortlessly.

Why I Love This Traditional British Mint Sauce

I’ve always been drawn to sweet-salty flavours with a gentle tang, and British mint sauce delivers exactly that irresistible balance.

It’s the perfect finishing touch for a juicy steak or a beautifully roasted leg of lamb.

The first time I tried it, I wasn’t entirely convinced.

But the more I experimented, the more I appreciated its charm.

Eventually, it became a staple, something I now whip up the moment the right dish comes along.

What makes it even better is its simplicity: you only need fresh mint, sugar, hot water, and vinegar.

In just a few minutes, you end up with a glossy, fragrant sauce that transforms even the simplest meal.

What You Need to Make Traditional British Mint Sauce

• A large bunch of fresh mint : Choose vibrant green leaves with a strong aroma. Fresh mint is what gives this classic British sauce its signature flavour and colour.
• 1 ½ tablespoons sugar : A touch of sweetness balances the vinegar and helps create a light syrup that carries the fresh mint flavour beautifully.
• 5 tablespoons boiling water : Hot water infuses the mint quickly and dissolves the sugar, forming the base of the sauce.
• 3 tablespoons white wine vinegar : Its gentle acidity sharpens the sauce without overpowering the mint, bringing the final flavour into perfect harmony.

How to Make British Mint Sauce (Step-by-Step)

1. Prepare the mint

• Remove the leaves from the stems, wash, dry, and chop them finely. A coarse chop keeps the flavour natural while avoiding bitterness.

2. Infuse the mint

• Place the chopped leaves in a heatproof jug, sprinkle with sugar, then pour over the boiling water.
• Stir lightly, cover, and let it cool completely.

3. Add the vinegar

Once the mixture has cooled, stir in the white wine vinegar. Taste and adjust:

• Too strong? Add a little water.
• Too mild? Add more mint.

4. Let the flavours develop

• Allow the sauce to rest for at least an hour. The mint will slowly release its oils into the syrup and vinegar, resulting in a bright, balanced flavour.

How to Use British Mint Sauce

– With roast or grilled lamb : The bright acidity cuts through the richness of lamb, adding freshness to each bite.

– Over steamed vegetables : Drizzle it on peas, carrots, or new potatoes to give simple sides a fragrant lift.

– As a salad dressing base : Stir it into olive oil for a quick, refreshing vinaigrette.

– With cold meats (like leftover roast chicken) : It adds a light, aromatic touch, perfect for summer plates, sandwiches, or picnics.

Storing Mint Sauce

– In the refrigerator : It keeps for up to 2 weeks in an airtight jar.

– In the freezer : Not recommended, as the mint loses both its texture and its flavour.

– Freshness tip : Add a few whole mint leaves to the jar to keep the aroma vibrant as the days go by.

FAQ: British Mint Sauce

– Is British mint sauce the same as mint jelly? No, mint jelly is sweet and gelatinous, while mint sauce is thin, tangy, and infused with vinegar.

– Can I use apple cider vinegar instead of white wine vinegar? Yes! It gives a slightly sweeter finish.

– Can I make this ahead? Absolutely, it tastes even better after resting for a few hours.

Tips for an Even Better Mint Sauce

– Use fresh spearmint rather than peppermint for a softer, more traditional flavour.

– Adjust the sugar depending on the acidity of your vinegar.

– For a milder result, swap the white wine vinegar for apple cider vinegar.

– If you prefer a thicker sauce, simply reduce the amount of water slightly.

Other sauces for your roasts

• Salsa Verde
• Cranberry Sauce
• Easy Gravy Recipe