- This page is about the sauce. For the cartoon strip, see Mint Sauce (cartoon strip).
Mint sauce is a sauce traditionally made from finely chopped peppermint (Mentha × piperita) leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream. In British and Irish cuisine it is traditionally used as a complement to roast lamb (but usually not other roast meats) or, in some areas, mushy peas.
Mint sauce can be used in some recipes in place of fresh mint. It can be eaten on toast or bread, and can be added to yogurt to make a mint raita. "Sweet and sour" sauces such as mint sauce were common throughout Medieval Europe (with the use of mint being more common in French and Italian cuisine of the period than that of the English); however, they became less common and mostly died out as Europe entered the Modern Era.
In Tunisia a similar sauce is made out of dried mint and can be served with a méchoui, a mulukhiyah or as a base for a vinaigrette. Dried and fresh mint are also part of several dishes of Tunisian cuisine.
Mint sauces may include fruits in their preparation, such as raspberries.
- "Mint - Cultivation and Uses". Retrieved 2 April 2014.
- The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Françoise Sabban, Silvano Serventi, translated by Edward Schneider, University of Chicago Press, 2000, ISBN 0-226-70685-0, ISBN 978-0-226-70685-6, page 107
- Medieval Food Archived 2009-08-15 at the Wayback Machine
- Cooking in Europe, 1250-1650 by Ken Albala, Greenwood Publishing Group, 2006 ISBN 0-313-33096-4, ISBN 978-0-313-33096-4, page 15
- Rosso, Julee (1985). The Silver Palate Good Times Cookbook. Workman Publishing. p. 185. ISBN 0894808311. Retrieved 6 September 2014.