Mint sauce

General

• You can make it ahead  BUT - the mint will lose its vibrancy. The vibrant colour of the mint only lasts an hour or two after mixing with the vinegar. At this point the mint becomes a duller green - more associated with shop-bought sauces. I usually make mine a couple of hours ahead as the flavour develop more if left longer.
• Cover and keep in the fridge for 2-3 days, but it can keep for 2-3 months so long as the leaves are covered in the liquid and the sauce is stored in a sterilised, sealed jar in the fridge.

Ingredients

• 1 large bunch of fresh mint - (about 30g/1oz or a packed cup or leaves)
• 1 cup (240ml) boiling water
• 2 tsp sugar - (caster/superfine is best)
• 2 tbsp malt vinegar (or other vinegar)
• 1 pinch of salt

Procedure

Finely chop the mint leaves, discarding the stalks.
Place in a bowl and cover with the boiling water. Leave to steep for a few minutes, then drain over a sieve.
Give the leaves a rinse with cold water whilst still in the sieve (to stop the cooking process) and place in a small serving bowl with the sugar, vinegar and salt.

1. Stir together and leave for 20-30 minutes – to allow the flavour to develop. Then serve.