Homemade Mint Sauce Recipe

125 ml
10 min

Oh the smell of this sauce with its vinegary, sweetness instantly makes me think of roast lamb and the homemade version of this sauce takes it to the next level. This simple yet flavourful condiment is perfect for adding a touch of brightness to meats and veggies. A perfect with lamb at Easter or your next Sunday family get to gather.

homemade mint sauce in a white dish on table.

We think you will love how much brighter this homemade sauce is than the store bought version. You can also adjust the sweetness and texture to your own liking. And stored in a sealed jar, it will stay fresh in the fridge for a few weeks.


Ingredients for homemade mint sauce.
  • Fresh mint - picked and washed. Fresh mint has such a vibrant flavour, you can purchase from your local supermarket or try growing you own! We love growing our own mint, it's such an easy herb to grow, give it a go!
  • Cider vinegar - we love the flavour and health benefits that cider vinegar brings to this recipe, but you can also use white wine vinegar.
  • Brown sugar - for a rich sweetness, you can adjust this to taste.

See recipe card at the end of the page for quantities.


Preparing the mint for a mint sauce.
  1. Steep the mint leaves - Pick and wash the mint and place in a bowl, then add a cup of boiling water to blanch the leaves. This will take around five minutes, but keep an eye on them as you don't want them turning black. Once ready, strain off the water and once cool enough squeeze out any excess water from the leaves. Then chop the leaves to your desired leave of coarseness, we recommend chopping them well to create a fine texture.
  2. Prepare the sauce - simply mix the vinegar and sugar, stirring until the sugar has dissolved.
  3. Combine the ingredients - combine the mint with the sauce and mix well. Taste and season with salt and pepper, then mix again.

Home made mint sauce in a jar.

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Homemade Mint Sauce Recipe
Recipe details
  • 125  ml
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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  • 30 g Fresh mint picked (1 oz) Rinsed
  • 3 tablespoon Cider vinegar
  • 4 tablespoon Brown sugar
  • Salt and pepper to taste

Boil one cup of water and pour over the picked mint leaves and leave to steep, around 5 minutes. (See note 1)
Separately, mix together the cider vinegar and sugar, stir until dissolved.
Strain off the water from the mint leaves and squeeze out any excess water (Careful with the hot water)
Chop the mint leaves until well chopped. (See note 2)
Add the mint leaves to the vinegar and sugar and mix well.
Season with salt and pepper and mix again.
Store in an airtight glass jar in the fridge, until ready to serve.
  • Note 1 - Soaking the mint in hot water slightly blanches the leaves but leaving the mint in the hot water too long will turn the mint black, so keep an eye on it while it sleeps.
  • Note 2 - We like it really fine, but adjust the coarseness to your liking.
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