Thankfully mint sauce can be kept, as long as it is covered or sealed and is then placed in the fridge. Your mint sauce will keep for two weeks, so you can enjoy it a fair few times if you made ...

Put the mint, shallots, vinegar, sugar, salt, mustard and oil in a small jar with a tight-fitting lid. Seal and shake well to combine. Add the yogurt and shake well again.

How to make mint sauce. Start with striping off the mint leaves, sprinkle with salt and chop finely. Then, place it into a jug, add the sugar and pour over the boiling water, ...

Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead: Cover and refrigerate up to 1 day.

How to make homemade mint sauce. Serves 4. Wash the fresh herbs listed below and shake to remove excess water. In a blender, combine: 1 cup parsley leaves ...

Note: Lamb chops can be pricey. Good thing this sauce also works well with lamb shoulder, lamb shank, or even chicken. Serves 4. Ingredients MINT SAUCE 1 1/2 cups fresh mint leaves, thoroughly ...

Lamb shoulder is quite a fatty cut, so wonderful for low, slow roasting. It's a foolproof way of feeding a crowd because it nigh on impossible to overcook it. Preheat the oven to 200C/180C Fan/Gas ...

Make the ginger-mint sauce: In a medium heat-proof bowl or container, combine the minced scallions, minced garlic, the ginger, 1 teaspoon salt, 1/4 teaspoon pepper and the sugar.

Make the yogurt mint sauce: Combine all ingredients in a blender and purée until smooth. 30 minutes before cooking, remove wings from refrigerator. Preheat oven to 375 degrees.