Mint Sauce

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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  • 3 shallots, diced
  • 1 small bunch of mint sprigs, washed and finely chopped
  • 1 tbsp cold butter + 75 g ( oz/approx. ½ stick) extra, in pats
  • 3 tbsp white wine vinegar
  • 1 tbsp honey


Sauté the shallots with half of the chopped mint in the butter until the shallots turn glassy. Add the vinegar and then the honey. Bring the mixture to a boil and allow the acid from the vinegar to slightly evaporate. Remove from the heat, beat in the extra pats of cold butter until the sauce thickens. Season with salt and pepper.