Preparation:
Wash and shake the mint leaves, sprinkle them with the sugar and chop
the rather finely.
Put in a bowl. Heat the vinegar and pour it over the mint. Add more
sugar if you think the sauce is too sharp. Serve hot or cold with
roasted lamb, pork or other meat.
Alvernatives: Use lemon juice instead of vinegar and you can also add a
little olive oil. This is not a traditional mine sauce, being much less
violent in flavor but it is exceptionally good. |
