Mary Berry Mint Sauce is a traditional British condiment popular for its sharp, sweet, and herbal flavor profile that perfectly complements fatty meats. Ideally, the fresh mint should be steeped in boiling water and sugar first to release its natural oils before adding the vinegar.
Mary Berry Mint Sauce Ingredients
- 1 large bunch of fresh garden mint (approx. 30g)
- 1 tbsp caster sugar (or more to taste)
- 2 tbsp boiling water
- 2–3 tbsp white wine vinegar (or malt vinegar for a more traditional taste)
- Pinch of salt
How To Make Mary Berry Mint Sauce
- Prepare the mint: Pick the fresh mint leaves off the woody stalks. Discard the stalks. On a chopping board, chop the leaves as finely as possible. (Sprinkling the pinch of salt over the leaves before chopping helps prevent them from flying away and helps extract the juices).
- Dissolve the sugar: Place the caster sugar into a small serving jug or bowl. Pour over the boiling water. Stir well until the sugar crystals have completely dissolved and you have a clear syrup.
- Infuse the mint: Add the finely chopped mint to the hot sugar water. Stir immediately and let it sit for a minute or two. The heat from the water blanches the mint slightly, keeping it bright green and releasing the aroma.
- Add the vinegar: Stir in the vinegar. Taste the sauce. It should be a balance of sweet and sharp. If it is too acidic, add a little more sugar; if too sweet, add a splash more vinegar.
- Macerate: Let the sauce stand at room temperature for at least 15–20 minutes before serving. This allows the vinegar to infuse with the mint flavor.
Recipe Tips
- Chopping technique: Ensure your knife is very sharp. If you use a blunt knife, you will bruise the mint leaves rather than cutting them, which causes them to turn black and unappetizing.
- Vinegar choice: Mary Berry often uses white wine vinegar because it is lighter and doesn’t overpower the delicate mint. However, for a robust pub-style roast, malt vinegar is the traditional choice.
- Consistency: Mint sauce should be pourable but packed with leaves. If it looks too dry, add another splash of vinegar or a teaspoon of water.
- Sweetness: The amount of sugar is subjective. Lamb is fatty, so a sharper sauce cuts through it better, but some families prefer a sweeter, almost syrupy sauce.
What To Serve With Mary Berry Mint Sauce
This sauce is the non-negotiable partner for lamb.
- Roast Leg of Lamb: The acidity cuts through the rich fat.
- Lamb Chops: Spoon over grilled chops.
- New Potatoes: Adds a zesty kick to buttery boiled potatoes.
- Peas: Stir a teaspoon into garden peas for “Minted Peas.”
How To Store Mary Berry Mint Sauce
- Refrigerate: Store the sauce in a sterilized jar or covered container in the fridge. The vinegar acts as a preservative, so it keeps well for up to 2 weeks.
- Freeze: You can freeze mint sauce in ice cube trays. Once frozen, transfer cubes to a bag. Thaw one or two cubes as needed for a roast dinner.
Mary Berry Mint Sauce Nutrition Facts
- Calories: 25kcal
- Protein: 0g
- Carbohydrates: 6g
- Fat: 0g
- Saturates: 0g
- Sugar: 6g
- Salt: 0.1g
Nutrition information is estimated per tablespoon.
FAQs
In an emergency, yes. Rehydrate 1 tablespoon of dried mint in the boiling water/sugar mix and let it stand for 30 minutes. However, it will lack the vibrant fresh flavor of the original.
Mint oxidizes quickly. To keep it green, blanching it in the boiling water helps, but ensuring the mint is submerged in the vinegar (acid) is what preserves the color.
Yes, apple cider vinegar works well and adds a slightly fruity note that pairs nicely with the mint.
Try More Recipes:
Mary Berry Mint Sauce Recipe
Description
The definitive British Sunday roast condiment, combining fresh garden mint, sugar, and vinegar into a sharp and sweet dressing.
Ingredients
Instructions
- Strip mint leaves and chop finely.
- Dissolve sugar in boiling water in a jug.
- Stir mint into the hot liquid.
- Add vinegar and stir well.
- Taste and adjust sweetness/acidity.
- Let stand for 20 minutes before serving.
Notes
- Using boiling water is the secret step; it dissolves the sugar instantly (avoiding gritty sauce) and blanches the mint to release its essential oils.
- If you chop the mint on a board sprinkled with sugar (instead of salt), it can help break down the leaves further without adding sodium, if you prefer a low-salt diet.
- It is best to make this sauce at least 20 minutes before serving to allow the vinegar to soften the raw texture of the leaves and meld the flavors.
