Home › The Waldorf Kitchen › Mint Sauce

Mint Sauce

Chop fine some fresh well-washed mint leaves, put them immediately into a sauce tureen, pour just enough vinegar to float the chopped leaves, add enough sugar to sweeten the vinegar, and allow it to stand for fifteen minutes. (2) Pour one-half pint of vinegar into a saucepan with one-half ounce of brown sugar and reduce it. Add one pint of water; boil for one minute only, mix in one tablespoonful of very finely-minced mint, and serve.