Homemade Mint Sauce

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Homemade mint sauce is one of the easiest, and most delicious sauces available. Below is a simple recipe and video, on how to make it.
 
You will need:
  1. Freshly Grown Mint
  2. A Bowl
  3. Pair of Sharp Scissors
  4. Malt Vinegar
  5. Balsamic Vinegar
  6. Jar / Container
Method:

Step 1:  Chop as many mint stalks as you require
 
Step 2:  Place them in a colander and wash them under cold water
 
Step 3:  Remove the mint stalks from the colander, and pull away all of the leaves, leaving the stalks separate. You may now discard the stalks, or boil them for extra flavour (see tips).
 
Step 4:  Place the leaves back inside the colander, and give them another wash.  
 
Step 5: Place the mint leaves in a bowl, and chop them up as much as you can with a pair of scissors, or an electric hand blender.
 
Step 6: When you are satisfied that your mint leaves are now of a small enough consistency, you may now spoon them out into a jar or container.
 
Step 7: Add a little balsamic vinegar and malt vinegar. These will act as a preservative for the mint, and add extra flavour.
 
Step 8: Stir the mint, and now its ready for eating, or you can freeze it and use within six months.
 
 

Tips:
1. After removing the leaves (Step 3) place the stalks in a small saucepan, and crush them as much as possible with the bottom of a glass or mug. Add 50ml of water, 1 teaspoon of sugar, and boil until the water has reduced to a very small amount. Allow your mint essence to cool, and then remove the stalks and discard them. Add your refined mint essence to your finely chopped / puréed mint leaves after Step 7 for even more extra flavour.

2. There are wide range of mint types that can be found growing wild across the world, and also purchased as seed. Each mint has its own unique flavour. Grow multiple varieties and mix them to create your own unique blend.

3. To create much larger batches of mint sauce, consider growing the Apple Mint variety. This mint has much thicker leaves, grows more vigorously and has larger stems. The thick leaf matter provides a larger quantity of mint sauce, once puréed.
 
Video and Article by Ryan Taylor, a connoisseur of mint sauce.
Dedicated to my late grandmother, Nanny Bella.

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