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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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I never really liked mint sauce as a child, but I think it must have been because I had only tasted a bottled variety made with strong malt vinegar and too much sugar. Home-made mint sauce, using really fresh mint and good wine vinegar is quite a different thing. I also like using sherry vinegar for its rounded flavour or cider for its mildness. For variation add 1 teaspoon ground cumin, which