Oh the smell of mint sauce with its vinegary, sweetness instantly makes me think of roast lamb and the homemade version of this sauce takes it to the next level. This simple yet flavourful condiment is perfect for adding a touch of brightness to meats and veggies. A perfect mint sauce for lamb at Easter or your next Sunday family get to gather. Our homemade mint sauce recipe is super easy to whip up follow our step-by-step guide.
We think you will love how much brighter this homemade sauce is than the store bought version. You can also adjust the sweetness and texture to your own liking. And stored in a sealed jar, it will stay fresh in the fridge for a few weeks.
- Fresh mint - picked and washed. Fresh mint has such a vibrant flavour, you can purchase from your local supermarket or try growing you own! We love growing our own mint, it's such an easy herb to grow, give it a go!
- Cider vinegar - we love the flavour and health benefits that cider vinegar brings to this recipe, but you can also use white wine vinegar.
- Brown sugar - for a rich sweetness, you can adjust this to taste.
See recipe card at the end of the page for quantities.
- Steep the mint leaves - Pick and wash the mint and place in a bowl, then add a cup of boiling water to blanch the leaves. This will take around five minutes, but keep an eye on them as you don't want them turning black. Once ready, strain off the water and once cool enough squeeze out any excess water from the leaves. Then chop the leaves to your desired leave of coarseness, we recommend chopping them well to create a fine texture.
- Prepare the sauce - simply mix the vinegar and sugar, stirring until the sugar has dissolved.
- Combine the ingredients - combine the mint with the sauce and mix well. Taste and season with salt and pepper, then mix again.
If you love making your own sauces and dressing that make a dish sing check out our nam jim dressing and sumac dressing. Or try our pistachio dukkah for an easy way to add flavour, texture and a healthy layer of nuts and seeds to your meals.
Pro chef tips
- Don't let the mint leaves steep in the boiling water for too long or they will turn black.
- For a thick mint sauce, adjust the texture by chopping the mint leaves to your desired coarseness. We prefer a finer texture so recommend taking time to chop the mint really fine, but go with what you prefer.
Homemade mint sauce can be kept for several weeks in a sealed glass jar in the fridge. You can make it last even longer by sterilising the glass jar prior to storing and then it should last for a few months in the fridge ( but honestly you will have enjoyed it all by then anyway!).
Mint and lamb are a perfect flavour pairing, so this sauce is perfect served along side slow cooked lamb shoulder, roasted lamb rump and vegetables like our roasted heirloom carrots. Or mix it with some yoghurt to create a delicious mint yoghurt sauce and enjoy with some spicy chicken!
Frequent asked questions
Homemade mint sauce is made of fresh mint, vinegar and sugar, with a little salt and pepper for seasoning. It is super easy to make and tastes so much better than the store bought versions.
You can make homemade mint sauce with fresh mint and store in sterilised sealed glass jars in the fridge and they will last a few months.
While you can freeze mint for using at a later date, we recommend for best flavour and texture to use fresh mint for mint sauce.
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
Time to get whipping up this super easy mint sauce recipe, Happy cooking!
Homemade mint sauce recipe
- 30 g Fresh mint picked (1 oz) Rinsed
- 3 tablespoon Cider vinegar
- 4 tablespoon Brown sugar
- Salt and pepper to taste
- Boil one cup of water and pour over the picked mint leaves and leave to steep, around 5 minutes. (See note 1)
- Separately, mix together the cider vinegar and sugar, stir until dissolved.
- Strain off the water from the mint leaves and squeeze out any excess water (Careful with the hot water)
- Chop the mint leaves until well chopped. (See note 2)
- Add the mint leaves to the vinegar and sugar and mix well.
- Season with salt and pepper and mix again.
- Store in an airtight glass jar in the fridge, until ready to serve.
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