Mint Sauce

Mint sauce is a sauce traditionally made from finely chopped spearmint leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream. In UK and Irish cuisine it is traditionally used as a complement to roast lamb (but usually not other roast meats) or, in some areas, mushy peas.

Mint sauce can be used in some recipes in place of fresh mint. It can be eaten on toast or bread, and can be added to yoghurt to make a mint raita. "Sweet and sour" sauces such as mint sauce were common throughout Medieval Europe (with the use of mint being more common in French and Italian cuisine of the period than that of the English; however, they became less common and mostly died out as Europe entered the Modern Era.