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Mint Sauce (Tablespoons chopped fresh mint)
2 tablespoons chopped fresh mint 1 tablespoon brown sugar 2 tablespoons lemon juice 2 tablespoons boiling water Pour boiling water over the mint, add the lemon juice and sugar, and let it stand where it will keep warm till the sugar is dissolved.
A thin, sharp mint sauce of the English type, made with lemon juice rather than vinegar. It comes together in a few minutes and wants to be made shortly before serving.
- The hingePour the boiling water over the mint first and nothing else, as the recipe directs. The brief scald is presumably meant to open the leaves before the acid goes in; acid added to hot greens tends to dull the colour.
- Chop, don't bruiseStrip the leaves from the stems and cut them with a sharp knife in a few passes. A dull blade or a food processor turns mint black and grassy.
- Brown sugarThe recipe does not specify a grade; a soft light brown sugar suits it better than dark muscovado, which would overwhelm the mint. A tablespoon of granulated sugar with a little molasses stirred in is a reasonable stand-in.
- Keeping it warm"Where it will keep warm" most likely points to the back of the range or a similar warm spot. A cup set in a bowl of hot water for five minutes does the same, and the sugar will dissolve well before that.
- ConsistencyThis is a loose spooning sauce, not a jelly or a paste. If it looks too sharp to serve neat, another spoon of hot water is the correct adjustment, not more sugar.
- Yield and servingRoughly a quarter cup, enough for four small servings. Traditionally spooned over roast lamb; it also suits cold lamb, boiled new potatoes and peas.
- TimingMake it the same day. After a few hours the mint darkens and the fresh top notes go, though the flavour holds well enough for a next-day sandwich.