Mint and Mustard Sauce

Preparation info
  • Makes about

    2½ cups

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

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