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Post by Sylvia on Sept 30, 2008 4:58:01 GMT -6
Mint Sauce
2 tbsp finely chopped mint 2 tsp sugar 1 tbsp boiling water 1/4 pt vinegar
Dissolve the sugar in the water and add vinegar and mint. If possible allow to stand for 1 hour before serving with lamb.
Sylvia446
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Post by suehorne5892 on Sept 30, 2008 7:55:51 GMT -6
Sylvia: what else do you serve this with besides lamb? Thanks! Sue in NC
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Post by Sylvia on Sept 30, 2008 11:55:00 GMT -6
Hi Sue, how are you?
The way that peoples' tastes are changing they are becoming more adventurous. I can remember turning my nose up at a work-mate many years ago suggesting a bread roll with cheddar cheese and strawberry jam for lunch. Now it's a common filling for sandwiches.
I use my mint sauce mostly with lamb, but I add a teaspoonful of mint sauce to all different types of gravies. Goes particularly well with Leek flavoured pork sausage in gravy with creamy mustard mashed potatoes. I also add a half teaspoonful to a pot of Scotch Broth soup.
Just taste, let us all know if you discover a great combination.
Sylvia446
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