Want to make your own mint sauce? It’s easy once you know how! This recipe has been updated from one featured in a Woman’s Weekly issue in 1981
Makes: 300ml/1/2 a pint
Prep time: 20 mins
Total time: 20 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 90g (3oz) fresh mint leaves
- 1 small onion or shallot, peeled and sliced into thin rings
- About 150ml (¼ pint) light malt vinegar or white wine or cider vinegar
- Rinse the mint and shake it well to dry it. Remove the larger stalks, then chop the leaves finely. Pack the mint into clean, dry jars with the onion rings. Pour over enough vinegar to cover.
- Cover with a vinegar-proof, non-metal cover. Store in a cool, dark place to preserve the colour. It should keep for about 2 months.
- To serve: Take out the amount you need and stir in a little sugar.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.