Gordon Ramsay Mint Sauce
Finely chopped fresh mint is bruised with sugar, softened in hot water and sharpened with vinegar for a vivid, sweet-sour sauce. It is the classic British partner for roast lamb.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes, plus resting
- Yield: 6 1x
- Category: Sauce
- Method: No-Cook
- Cuisine: British
Ingredients
Scale
For the Mint
- 1 packed cup fresh mint leaves (about 1 ounce)
- 2 tablespoons granulated sugar
- Pinch of flaky sea salt
For the Liquid
- 3 tablespoons boiling water
- 3 tablespoons white vinegar
- 1 tablespoon apple cider vinegar
Optional Extras
- 1 teaspoon lemon juice (optional)
- 1 teaspoon honey (optional)
Instructions
- Strip the mint leaves from the stalks, rinse gently and pat completely dry.
- Pile the leaves on a board with the sugar and salt and chop finely for 3 to 4 minutes until very small and fragrant.
- Scrape into a heatproof bowl, pour over the boiling water and stir until the sugar dissolves. Cool for 5 minutes.
- Stir in both vinegars and the lemon juice or honey, if using.
- Let stand at room temperature for 30 minutes.
- Taste, adjust with sugar or vinegar, and serve in a small jug.
Notes
Store in a sealed glass jar in the refrigerator for up to 1 week or freeze in tablespoon portions for up to 3 months. Serve cold or at room temperature.
Nutrition
- Calories: 20
- Sugar: 4g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Gordon Ramsay mint sauce, mint sauce recipe, mint sauce for lamb, homemade mint sauce, British mint sauce, fresh mint sauce, easy mint sauce, Easter lamb sauce, roast lamb condiment, traditional mint sauce
Find it online: https://gordonramsayeats.com/gordon-ramsay-mint-sauce/