Great for lamb. Much better than green mint jelly!


  • 1 cup plus 2 tablespoons chopped fresh mint
  • cup minced shallots
  • 6 tablespoons red wine vinegar
  • ¼ cup sugar
  • ½ cup canned beef broth
  • 2 teaspoons cornstarch


Combine 1 cup mint, shallots, vinegar, broth and sugar in heavy small nonaluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.

Strain sauce into large glass measuring cup. Place cornstarch in the same saucepan, and gradually whisk sauce into the cornstarch. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoons mint. Season to taste with salt and pepper.

MacGourmet downloadMint Sauce. To import, drag image to your MacGourmet recipe box.