This easy homemade mint sauce is perfect if you have fresh mint growing in the garden or find a good bunch at the farmers market. In England it’s traditionally served with roast lamb.
Do you grow mint in your garden? If so, keep this simple recipe handy to turn freshly picked mint leaves into a bright, tangy condiment. Mint sauce pairs beautifully with lamb, and the vinegar helps cut through rich flavours, making it a classic addition to a Sunday roast.
Making homemade mint sauce is quick and fuss-free. Below I’ll walk you through the steps and offer a few serving ideas and storage tips so you can get the most from your batch.
How to Make Homemade Mint Sauce
This recipe uses fresh mint straight from the garden, but you can also buy mint from the store or market. I used a small bunch—about four large stems—and stripped the leaves off the stems. The leaves I used weighed roughly 12 g; if you buy a bunch with stems, aim for about 30 g of fresh mint leaves.
1/ Prep your mint leaves
Rinse the mint under cold running water to remove any dirt or small insects. Shake off excess water and pat the leaves dry with a clean tea towel. Strip the leaves from the stems and discard the stems (or add them to the compost). Be careful if there are any roots attached—mint can spread quickly in the garden.
Finely chop the leaves with a sharp knife. If you prefer a smoother sauce, pulse the ingredients in a food processor. I like a slightly rustic texture, so I usually chop by hand. It’s also quicker to wash up.
2/ Blend the ingredients
Put the chopped mint in a small bowl, add the apple cider vinegar and the sugar, then stir well. Let the mixture sit, covered, on the counter for about 30 minutes to let the flavours meld. Cover with a saucer or a piece of cling film.
Before serving, give the sauce another stir and taste. Adjust with a touch more sugar or vinegar if you prefer it sweeter or tangier.
If you’d like a thinner sauce for drizzling, add boiling water one teaspoon at a time until you reach the desired consistency.
What to Serve with Mint Sauce
- With roast meat: Mint sauce is the classic accompaniment to roast lamb and works equally well with grilled or barbecued lamb cuts.
- With roasted vegetables: If you don’t want to cook a joint of meat, try the sauce with roasted Mediterranean vegetables—roast sweet and regular potatoes, peppers, tomatoes and onions. A few black olives in the tray add extra depth.
- As a dip or spread: Swirl mint sauce through mayonnaise for a herby dip for crudités or use it as a sandwich spread, especially good with leftover lamb.
Storage and Shelf Life
Stored in a covered container in the fridge, mint sauce will keep its flavour for several days. The bright green colour will fade after an hour or two to a duller green, but the taste remains excellent.
For longer storage, freeze leftover mint sauce in ice cube trays. Pop out a cube or two when you need a small amount for a future roast.
I hope you enjoy making this mint sauce—it’s quick, fresh and lifts many simple dishes. If you share photos online, tag me as @hedgecomber; I love seeing recipes made around the world.
condiment, Side Dish
British
homemade mint sauce, Mint Sauce
- 30 g mint
- 2 tbsp apple cider vinegar white wine vinegar can also be used
- 1 tsp sugar
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Strip the leaves from the mint and discard the stems. Chop very finely with a sharp knife or place into a food processor.
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Add the vinegar and sugar. Blitz or stir well.
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Cover and leave for 30 minutes for the flavours to settle. Taste and adjust the flavour if necessary by adding more vinegar or a little more sugar.
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Optional: For a thinner sauce, add boiling water one teaspoon at a time, stirring between additions until you reach the desired consistency.
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Cover and refrigerate until needed.