Mint and Mustard Sauce

One night at the restaurant someone asked for mint jelly for his lamb chops. We didn’t have any so our guest poured crème de menthe over them and pronounced them delicious! This recipe is to spare you such a moment. In early Roman cooking mint sauces for meat and fish were made with chopped fresh mint, spices, honey, and vinegar or wine must. As cuisine evolved so did the recipes for mint sauce. It is ironic that the English mint sauce in the bottle is now so close to the early Roman recipe. However our Italo-Franchese mint sauce will serve you well on grilled chops or lamb loin or roast leg of lamb.


  • 6 tablespoons unsalted butter
  • ¾ cup minced shallots
  • 3 tablespoons Dijon mustard
  • 3 tablespoons Square One Hot Mustard
  • 2 cups Lamb Stock
  • ½ cup (or to taste) chopped fresh mint
  • Salt and freshly ground pepper


Heat the butter in a wide saucepan over medium heat. Add the shallots and cook until tender, 10 to 15 minutes. Add the mustards, stir well, and cook 1 minute. Add the stock and heat to simmering; simmer 10 minutes. Stir in the mint and season to taste with salt and pepper. The sauce should taste noticeably of mint; add more if the taste is too weak.