British Expatriate Network

Melhug, you mentioned homemade mint sauce. I love the stuff & get Mum to send Colemans over.I've never attempted to make it but do have mint growing,so would like to give it a try.
Janet

I was at the supermarket the other week and they had Cross&Blackwell mint sauce. for a little bottle its like nearly $3!! but I cant have lamb without it and that mint jelly stuff is just an abomination on this earth!!
Ive toyed with the idea of making my own just like my mum does or of course I could just get mum to send it over!!

all my regards
Alan

Okay, Mint sauce fans, here we go. No specific quantities, but experiment and you'll find a way of making it just the way you like it!
This is my own personal method, and it works very well for me.


Place a tablespoon or two of sugar in about a half cup of water and bring to boil. Turn off heat and let sugar disolve.
Meanwhile, take a handful or two of fresh picked mint. Strip the leaves off and discard stalks.
Chop leaves finely and add to the slightly cooled sugar water.
Leave for a few minutes, then add enough vinegar to make it the strength you like it.
Cool and enjoy!

You'll have to play around with it, and increase or decrease or decrease the sugar and/or vinegar, but eventually you'll discover that you won't want store bought mint sauce again! lol

To enhance the flavor of the mint,add a little salt when chopping the mint(chefs tip).


Good luck

Agreed Sir!

Especially some medium coarse grain sea salt (or Kosher).

Actually, I use sea salt or kosher salt well pulverising on mincing garlic to help break it down into a paste.

Captmar, sounds like a cross military/twist on "mer" as in French for the sea! Welcome!

Andrew :smile:

Thanks for the "salty" tips guys! I'm always keen to learn more and next time I chop or crush, I'll add some salt to the herbs (with an H) or the garlic! wink

I know this is a really old thread, but I searched for this and made it over the weekend and it worked out really well. Thanks!
D

I personally just get dried mint herb from the store, pour some into malt vinegar and mix. I don't really like sugar in it, but it tastes good to me.

We have fresh mint in the garden now in a planter, hence the mint sauce. (There is wild mint in the front garden too, but not as good as this culinary mint.) Also put in basil, oregano (orgeAAAAHHHno) and rosemary. They're all growing well and we are using them in cooking. First time I have been able to use stuff from the garden since moving here in 87 (as first time with a garden).

Is that BAAHHsil too? :D

Oddly, no. Too many childhood viewings of Fawlty Towers and not enough cooking experiences, I suppose.

Well, I will try the salt trick in my next batch of MS.

The next question how to make Pickled onions that are as good as the UK ones.
I am suprised that the Americans do not make them.

All I know is we used to buy "Pickling onions" in September/October. We peeled them and put them in a jar. We then bought "pickling vinegar" and poured it over the onions. We shut the jar and left them in the larder for three months for I'm sure we ate them around Christmas time.

They do, but it's more of a Southern type thing. Go to a soul food or a Nawlins type restaurant. They sometimes come with red pepper flakes in the vinegar which is really weird.

I've seen them in the supermarkets. I don't know how good they are because I've never really been a fan of them.