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Mint Sauce

Dorothy Black TeaChef Level 3

For lamb or pork. Cook time: 15 min. Total time: 1 day

15 m 2


  • 2 tbsp. spearmint tea steeped leaves
  • 3/4 c. water
  • 1/2 c. sugar
  • 1 c. malt vinegar


Mix tea leaves, sugar, and water together until hot and thoroughly dissolved. Remove from heat and add vinegar; mix well. Allow the sauce to cool in a glass container. Let it steep in the fridge for 1-2 days. Can be used as is or strained.

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What people say

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    Michael Jacobson TeaChef Level 1

    THe sauce is very acidic, sweet, and minty. It's very strong, yet definitely a keeper. Great for, in my opinion, a good cut of lamb or chicken.

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