What do you eat mint sauce with? Sauces for desserts. How to make delicious mint sauce

Quite often to a variety of meat dishes Refreshing sauces made from herbs and spices are served. Mint sauce is considered a classic for serving with meat, as well as roasts and potatoes. The combination of the refreshing taste of this herb and the juicy spicy meat aroma turns out to be truly unique, very tender and tasty.

It’s easy to prepare mint sauce for lamb or other dishes at home, and all your family and friends will appreciate the result. You can buy the main ingredient of the dressing - mint - in any supermarket in the vegetable section. As for the rest of the ingredients included in the recipe, they also fall into the category of publicly available products.

You will need:

• Mint, fresh – 1 large bunch
• Cilantro, fresh – 1 medium bunch
• White wine vinegar – 1 tablespoon
• Cold water – 2 tablespoons
• Powdered sugar – 1 teaspoon
• Lemon juice – 2 tablespoons
• Olive oil – 1 tablespoon
• Salt - to taste

Fresh notes

Mint is considered a unique spice that has been used in cooking since ancient times. It is often included in recipes for salads, desserts and snacks. The fragrant weed has a whole range of useful properties: has a sedative effect, relieves pain, relaxes and helps fight depression.

Mint can relieve a person’s condition during a cold, has a calming effect on the stomach and improves digestion.

By the way, many housewives value this product so highly that they plant mint in pots on the windowsill. She takes root quite well at home.

Innings

Mint sauce can be stored in the refrigerator for 1-2 days, no more.

At long-term storage mint loses its refreshing properties, and the sauce itself acquires a slightly bitter taste. Traditionally, the dressing is served with meat, most often lamb, but it can also be served with pork, beef or poultry - in other words, with any meat dish.

1. You can experiment not only with main courses, but also with desserts. To do this, the recipe changes a little: you need to exclude salt, cilantro and olive oil. Makes an excellent dressing for fruit and berry pies, creamy ice cream and even chocolate cakes.
2. Another option for using the sauce is salads from fresh vegetables with seafood. In this case, a harmonious mixture is obtained that combines the refreshing taste of mint. vegetables and soft rich taste seafood.

With a fragrant and fresh mint sauce served with meat, salad or cake, any lunch will turn into a gourmet meal.

Bon appetit!

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Mint sauce first appeared in England - the British love to serve it with lamb dishes to hide its aroma and taste, which, in general, not everyone likes. However, the sauce goes well not only with lamb, but also with almost all types of meat, and also goes well with spinach, carrot salads, sparda and seafood, and even with fruit salads with citrus fruits. Such sauces do not last long. They can be kept in the refrigerator for a maximum of a week, so they are usually prepared shortly before use. So, here are a few recipes for mint sauces.

Ingredients:

• 30 g sugar;
• 50 g mint;
• 80 ml water;
• 20 ml wine vinegar.

Preparation:

1. Finely chop fresh, well-washed mint leaves. It would be nice to do this in a blender.

2. Add vinegar and sugar to the resulting mixture and beat it all.

3. Pour the mixture into a sealable container, add water, shake and leave for a couple of hours with the lid on. If desired, the sauce can be added with salt, but, as a rule, in dishes for which such a sauce is served there is already enough salt.

The second version of the simplest recipe for mint sauce for lamb:

1 tbsp. spoon and 50 grams of mint in a blender with 200 grams. fresh yogurt. Can add pine nuts for crunch.

Jamie Oliver's mint sauce for lamb

The famous British chef Jamie Oliver makes mint sauce for lamb, and, as always, he makes it simple and quick. He uses a mortar and pestle, but you can use a blender, he also adds broth, but you can add regular boiling water.

To make Jamie Oliver's traditional mint sauce you will need:

• bunch of mint
• a pinch of salt (preferably coarsely ground)
• 1 teaspoon sugar (brown is fine)
• about 2 tbsp. tablespoons red wine vinegar
• 3 tbsp. spoons of broth or boiling water

Preparation:

1. Wash the mint and dry with a paper towel. We separate the mint from the stems, only the leaves are used.
2. If you, like Jamie, use a mortar, then put the bunch into the mortar, add salt and sugar and begin to pound the mint leaves well until they turn into a paste. Next, add vinegar and taste, trying to find a balance between acidity and sweetness. Add water.
3. If you decide to use a blender, then simply place all the ingredients in the blender bowl and mix until smooth.

Video recipe for making mint sauce

You can prepare it for lamb, which will relieve the meat of the unpleasant odor

Mint sauce with honey

Ingredients:

• 3 tbsp. spoons of ground fresh mint from a blender, or 1 tbsp. dry ground spoon;
• juice from about a quarter of a lemon;
• 1 tbsp. spoon of honey.

Preparation:

1. Place the mint mixture in a blender, add honey and lemon juice and blend it all.
2. In order to diversify the taste of the sauce, it’s a good idea to experiment with different proportions of turmeric, lemon zest, nutmeg, and cinnamon.

As a rule, pesto is made with basil, but adding peppermint makes its aroma immeasurably richer and more harmonious, and the use of delicate sheep cheese (feta cheese) instead of Parmesan makes the taste of the sauce more delicate.

Ingredients:

• one medium bunch each of mint and basil;
• a couple of cloves of garlic;
• half a glass of walnut grains;
• lemon;
• 50 g sheep cheese (brynza);
• a little less than a glass of good olive oil, preferably cold pressed;
• ground black pepper or a mixture of peppers, as well as salt at the discretion of the cook.

Preparation:

1. Fry the nut grains until lightly yellowed in a dry frying pan.

2. Peel and chop the garlic, mint and basil, removing any stems that are too hard.

3. Finely chop the sheep cheese.

4. Using a fine grater, cut the zest from the lemon.

5. Use a juicer to squeeze the juice out of the lemon.

6. Garlic, cheese. Place nuts and herbs in a blender and beat well into a homogeneous pulp. Towards the end of beating, pour in lemon juice, and gradually add olive oil. Then, controlling the taste, season with salt and pepper.

The finished sauce is left to brew in an airtight container for several hours. It is highly advisable to store pesto in the refrigerator. Despite the fact that mint pesto sauce is more suitable for lamb, it is served with almost everything traditional dishes Italian cuisine.

Mint chutney (Indian traditional sauce)

Ingredients:

• 40 ml each of orange and lemon juice;
• 2 tbsp. spoons of honey;
• a quarter glass of water;
• 50 g coconut shavings;
• a couple of glasses of chopped mint;
• a pod of chopped green hot pepper;
• salt, as always, to taste.

Preparation:

Preparing the sauce is very simple. All components are loaded into a blender and turned into a homogeneous pulp. The thickness of the sauce can be adjusted by adding water. There are several varieties of mint in India, such as pineapple mint and Egyptian mint. This also diversifies the taste range. The presence of a limited number of varieties sometimes leads to an overly rich aroma. It can be slightly neutralized by varying the amount of mint by adding coconut flakes, ground dried fruits or nuts. The sauce is stored in the refrigerator, but its shelf life is very short - only 2-3 days.

The mint barbecue sauce that I want to introduce you to here comes, in principle, from England. There it is traditionally served with lamb and made with a specific vinegar and a certain type of mint (I don’t have either of these on sale anywhere nearby, and most likely you don’t either). But since the sauce actually tastes very interesting and is prepared absolutely simply, it has long been simplified and adapted in the world, and the sauce definitely appealed to vegetarians. They decided that it goes great with grilled (barbecued) vegetables. In general, I’m not sure how this particular recipe goes with lamb, I haven’t tried it, but with grilled peppers, eggplants and zucchini it’s really very good.

With this ratio of ingredients, the taste is balanced: sour-sweet-salty-mint.

For 1 bunch of fresh mint, take 1 pinch of salt, 4 tbsp. boiling water, 1 tbsp. powdered sugar(without top) and vinegar to taste (no more than 4 tbsp).

Let the water boil.

We pinch off mint leaves from the shoots. I mean, you can leave very thin and soft stems, but under no circumstances can you leave hard ones.

Grind mint leaves with a pinch of salt to any degree you like. There are no regulations here; every housewife does as she pleases. It can be in dust, it can be bigger.

Add 4 tbsp to the chopped mint. boiling water and 1 tbsp. powdered sugar, stir. It turns out to be a thick paste.

Vinegar is added one spoon at a time and at the temperature of the sauce at which it will be consumed. Those. If we eat the sauce right now, hot, then less vinegar will be used. If we want to wait and eat it cold, then we will need more. In general, add vinegar, stir, taste and add more until it tastes good to you personally. The overall taste should be, as already mentioned, without any one flavor direction outweighing: mint, salty, sweet and sour in equal measure.

Mint BBQ sauce has the consistency of a thin slurry.

It can be consumed both warm and cold.