Mint Sauce (Salsa di Menta)
Instructions
Chop the mint leaves and leave them to infuse vinegar you have brought to a boil.
When you add 20 cl cold cold water and sugar; season with salt and white pepper and mix thoroughly.
Ideal for roast lamb.
Note: in England, this sauce is traditionally used with lamb hot or cold.
Ingredients and dosing for 4 persons
- 100 g of fresh mint leaves
- 30 cl of white wine vinegar
- 50 g of sugar
- Salt
- White pepper