Mint sauce recipe. Mint BBQ Sauce. How to make delicious mint sauce

Meat will remain just meat if you don’t serve it with a delicious original sauce. Mint is rarely used for making sauces in our culinary tradition. And completely in vain. Not only is it an excellent marinade, but it is also good as an independent dish. Mint sauce made from it has several important qualities. Firstly, it retains all the beneficial microelements and vitamins inherent in mint. Secondly, such a sauce can eliminate the specific aroma of certain types of meat, for example, rabbit, wild hare or lamb. In general, it is believed that the sauce goes perfectly with lamb. Its fat content and specific taste are neutralized by the freshness and spiciness of mint.

It is important to note that this sauce is prepared very quickly. Just 5-7 minutes is enough for you to have a fresh green filling for the meat on your table.

We offer you three of the most popular sauce recipes with mint to try.

Classic recipe

A classic of the genre is the combination of mint, sugar and wine vinegar. This is English mint sauce. It does not need to be boiled, stewed or steamed. It takes literally 3-5 minutes to prepare. The taste is amazingly fresh.

Product composition

(This is just an approximation because you can increase or decrease the proportions in the sauce solely to your liking).

• Mint – 50 g
• Granulated sugar - 5 tsp.
• Wine vinegar (preferably white) - 15 tbsp.
• Boiling water - 10 tbsp. l.
• Salt to taste

Preparation

Wash the mint, dry it, tear off the leaves. Take a knife and chop the greens very finely. The pieces are arbitrary, the smaller the better. After you have chopped the greens, add sugar according to the norm and continue chopping with a sharp knife. Your goal is a homogeneous paste.

When you have reached this consistency, you can move on to other ingredients. Bring water to a boil and pour into mint. We need to leave our future sauce like this for 10-15 minutes. After the mint has infused in boiling water, you can add salt to taste and add a very important ingredient - wine vinegar. In principle, you can use apple, and not only white, but also red. And yet, it is white wine vinegar that “looks best” in this sauce. Mix everything together and taste again. Adjust salt and sugar and serve.

Another mint sauce for lamb is made from a combination of mint and cilantro, with the addition of lime juice and spices. This is a more complex recipe, but you will spend mere minutes preparing it.

Product composition

• Mint – 30 g
• Cilantro - 30 g
• White wine vinegar - 1 tsp.
• Granulated sugar - 1 tsp.
• Garlic - 2-3 cloves
• Lemon juice – freshly squeezed from half a lemon or lime
• Salt - to taste
• Olive oil - 80-100 ml (can be replaced with refined sunflower oil)
• Cold water - 25 ml

Preparation

Wash the mint leaves and dry them. We do the same with cilantro. Separate the leaves from the branches and put them in a blender.

Peel the garlic, cut it in half and add it to the mint and cilantro in a blender. Pour in ice-cold purified water and beat until completely smooth.

Now you can add the remaining ingredients: olive oil, lemon juice and wine vinegar. Mix thoroughly and serve with lamb or any other meat.

Mint and yoghurt sauce

And this amazing mint sauce is suitable not only for lamb, any type of meat, but even fish. A complex, delicious sauce that will surprise you with its freshness, light spice and aroma.

Product composition

• Natural yogurt (without flavorings, fruit fillers and sugar) – 150 ml
• Cucumber - one small
• Mint – 10 g
• Green onions - 2-3 feathers
• Dill - 2-3 sprigs
• Olvik oil - 1 tbsp.
• Lemon or lime juice (preferably lime) - 1 tsp.
• Salt - to taste
• Black pepper or a mixture of peppers - to taste

Preparation

Remove the green crust from the cucumber and grate on a coarse grater. (By the way, a sweet and sour apple can be an excellent substitute for a cucumber. Try both options. But just don’t combine both apple and cucumber in one sauce). Our mint yogurt cream sauce recipe is made with cucumber, and we won't deviate from it.

Pour olive oil, lemon juice, and hot pepper into the chopped greens. Then lightly squeeze the grated cucumber to remove excess water and mix with all the other ingredients. Gently knead, taste again for salt and serve with meat.

You will truly be pleasantly surprised by this smooth, cool creamy sauce. Drizzle it generously over the meat and enjoy. Bon appetit!

Even people on a diet cannot always resist including fairly fatty meats, such as lamb, pork, and duck, in their menu. This type of meat requires a special sauce that will balance the taste of the dish, making it seem lighter and more tender. Mint sauce for meat achieves this goal. It is often served with lamb, pork and other types of meat in England, the Caucasus and even Asia. Of course, the recipes for mint sauce in these countries are different, but any option can make meat dishes even tastier.

Cooking features

There are no uniform rules for preparing mint sauce, since wherever it is traditionally prepared and served with meat, there are their own traditions, including in cooking. However, some advice can be given to housewives who are planning to prepare mint sauce for meat at home.

• Fresh mint is most often used for the sauce. It should not be collected in urban areas, near highways, or in industrial areas, as in this case it can absorb toxins. However, no one forbids growing it in the country, collecting it in the forest, or purchasing it in a store. It is available for sale in supermarkets at any time of the year, which makes it possible to prepare the sauce even in winter. Although most often it is done in the summer, when mint is most accessible.
• To prepare the sauce, you will need a blender, since the mint must be finely chopped. To prevent the blender blades from becoming clogged with herbal fibers, you should not take mint stems; you should only use the leaves, which must be torn off before placing in the blender.
• The taste of mint goes well with nuts and other herbs. Therefore, the sauce often includes pine nuts, spinach, cilantro and other greens.
• To add sourness to the sauce, you can use not only vinegar, but also dry wine and lemon juice. The last option is the most useful.
• Some recipes allow you to prepare sweet and sour mint sauce for meat. Sugar or honey is often used to sweeten it. If you are on a diet, it is better to give preference to honey or replace sugar with an adequate amount of low-calorie sweetener.

Heat treatment for mint sauce is usually not required, but it most often needs time to brew to acquire a brighter taste and aroma.

Serve mint sauce cold with meat.

English mint sauce

• fresh mint – 50 g;
• sugar – 20–25 g;
• wine vinegar (6 percent) – 0.3 l;
• water – 0.2 l;
• salt, pepper - to taste.

Cooking method:

• Wash and dry the mint. Chop it as finely as possible with a knife and put it in a mortar.
• Add sugar and stir.
• Place on the board and finely chop the green mass with a knife. You can, of course, simply grind the mint in a blender, but then the consistency will not be quite the same as what the traditional English recipe calls for.
• Place mint in a bowl.
• Boil water and pour in mint.
• Leave for 15 minutes.
• Pour in vinegar and add salt. It is best to use white wine vinegar, but you can substitute apple cider vinegar or red wine vinegar if desired.

Before serving, the sauce must be cooled, then mixed well and poured into a gravy boat. Its sweet and sour taste goes well with any type of meat.

Mint sauce for meat with soy sauce and honey

• honey – 60 ml;
• fresh mint – 50 g;
• lemon – 0.5 pcs.;
• water – 100 ml;
• soy sauce – 20 ml.

Cooking method:

• Wash the lemon, cut half. Cut the zest into small cubes and place in a bowl.
• Boil water and pour it over the lemon. Leave for half an hour.
• Mix with soy sauce and melted honey. Bring to a boil again and cool.
• Strain.
• Grind the mint in a mixer or chop it very finely. Pour hot sauce over it. Let it brew for half an hour.

After this, the sauce must be placed in the refrigerator until it becomes cold. This sauce can be served with any fatty meat; it goes especially well with pork and duck.

Mint sauce with cilantro and garlic

• fresh mint – 30 g;
• cilantro – 30 g;
• white wine vinegar (6 percent) – 5 ml;
• sugar – 5 g;
• garlic – 3 cloves;
• lime – 0.5 pcs.;
• water – 20 ml;
• olive oil – 80 ml;
• salt - to taste.

Cooking method:

• Wash and dry the greens. Tear off the leaves and place in a blender bowl.
• Cut the garlic cloves into several pieces and add to the greens.
• Pour a tablespoon of cold water into the blender bowl.
• Chop the herbs and garlic.
• Mix sugar, salt, juice squeezed from half a lime and olive oil. Pour this mixture over the chopped herbs and whisk everything together.

Mint sauce with cilantro and garlic is the perfect accompaniment to lamb, but it can be served with any other type of meat.

Mint sauce with yogurt and pine nuts

• fresh mint – 50 g;
• unsweetened yogurt – 100 ml;
• garlic – 1 clove;
• pine nuts – 50 g;
• lemon juice – 3–4 ml;
• salt - a pinch.

Cooking method:

• Finely chop the garlic with a knife. You cannot grind using a special press or blender, as it will give too much juice.
• Grind mint leaves in a blender along with pine nuts.
• Mix the resulting mixture with garlic.
• Pour yogurt over everything, stir thoroughly and leave for an hour in a cool place.

Mint sauce made according to this recipe can be considered universal. It goes well with different types of meat.

Mint sauce is a fresh and pleasant addition to meat dishes. This sauce is served with meat in different countries. Preparing this seasoning does not take much time and effort.

Quite often, refreshing sauces made from herbs and spices are served with a variety of meat dishes. Mint sauce is considered a classic for serving with meat, as well as roasts and potatoes. The combination of the refreshing taste of this herb and the juicy spicy meat aroma turns out to be truly unique, very tender and tasty.

It’s easy to prepare mint sauce for lamb or other dishes at home, and all your family and friends will appreciate the result. You can buy the main ingredient of the dressing - mint - in any supermarket in the vegetable section. As for the rest of the ingredients included in the recipe, they also fall into the category of publicly available products.

You will need:

• Mint, fresh – 1 large bunch
• Cilantro, fresh – 1 medium bunch
• White wine vinegar – 1 tablespoon
• Cold water – 2 tablespoons
• Powdered sugar – 1 teaspoon
• Lemon juice – 2 tablespoons
• Olive oil – 1 tablespoon
• Salt - to taste

Fresh notes

Mint is considered a unique spice that has been used in cooking since ancient times. It is often included in recipes for salads, desserts and snacks. The fragrant herb has a whole range of useful properties: it has a sedative effect, relieves pain, relaxes and helps fight depression.

Mint can relieve a person’s condition during a cold, has a calming effect on the stomach and improves digestion.

By the way, many housewives value this product so highly that they plant mint in pots on the windowsill. She takes root quite well at home.

Innings

Mint sauce can be stored in the refrigerator for 1-2 days, no more.

When stored for a long time, mint loses its refreshing properties, and the sauce itself acquires a slightly bitter taste. Traditionally, the dressing is served with meat, most often lamb, but it can also be served with pork, beef or poultry - in other words, with any meat dish.

1. You can experiment not only with main courses, but also with desserts. To do this, the recipe changes a little: you need to exclude salt, cilantro and olive oil. It makes an excellent dressing for fruit and berry pies, ice cream and even chocolate cakes.
2. Another option for using the sauce is salads made from fresh vegetables and seafood. In this case, a harmonious mixture is obtained that combines the refreshing taste of mint. vegetables and the soft rich taste of seafood.

With a fragrant and fresh mint sauce served with meat, salad or cake, any lunch will turn into a gourmet meal.

Bon appetit!

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Photo of caramel and mint sauces

Caramel sauce

Suitable for hot puddings.

Ingredients:

• 150 g cane sugar
• 50 g butter
• 200 ml cream

Preparation:

Melt the butter in a saucepan and add sugar. Heat until the sugar begins to melt, stirring constantly. Bring to a boil and cook for 2 minutes.

Carefully pour in the cream, stir and heat until boiling.

Serve hot.

Mint White Chocolate Sauce

Suitable for any desserts.

Ingredients:

• 200 g white chocolate
• 200 ml cream
• 4 sprigs mint
• 1 tbsp. l. light rum
• 1 tbsp. l. cane sugar

Preparation:

Remove the mint leaves from the stems, chop and place in a small saucepan. Add sugar and 50 ml water, bring to a boil. Remove from heat and let sit covered for 10 minutes. Strain through a sieve into a saucepan.

Break the chocolate into small pieces. Pour cream and rum into a saucepan with mint syrup, add chocolate. Keep on low heat, stirring constantly until the chocolate dissolves.

Serve warm.

Punch sauce

Suitable for light sponge cake or cupcake.

Ingredients:

• 200 ml dry red wine
• 2 yolks
• 3 tbsp. l. brown sugar
• 50 ml dark rum
• 2 tbsp. l. lemon juice
• a pinch of ground cinnamon

Preparation:

Grind the yolks with sugar, cinnamon and lemon juice. Add starch, pour in wine, stir.

Place the sauce bowl in a water bath and cook, whisking continuously until thickened. Pour in the rum and whisk again.

Serve hot.

Cherry sauce

Suitable for biscuits and puddings.

Ingredients:

• 300 g pitted cherries
• 100 g sugar
• 120 ml dry white wine
• 1 tbsp. l. potato starch
• 2 tbsp. l. orange liqueur

Preparation:

Place the cherries in a saucepan, add sugar, pour in 150 ml of water, bring to a boil and cook for 5 minutes.

Dilute the starch with cold white wine, pour into a saucepan with the cherries and bring to a boil, stirring constantly. Add liqueur and stir.

Serve hot.

Any dish, even boiled chicken breast that is boring for those losing weight, will instantly become tastier if you season it with something tasty. For me, the opening of the season was mint sauce - for fish and meat, vegetables, for example.

Moreover, there are several cooking options. Any mint sauce is good as a dressing for various salads - vegetable, meat, and some options are also suitable for fruit ones.

They can also be used for baking or as a marinade for the same thing, for example. In general, try it, don’t stop your imagination.

How to make delicious mint sauce

Cooking any of the recipes described below is not difficult at all. The fastest way is to put all the ingredients in a blender and blend.

But if you are a true gourmet, I advise you to stick to the cooking technology.

The first recipe I will give is the simplest one - it just uses a blender.

Any sauce with mint is made only from leaves—twigs, even the youngest ones, are not used.

Garlic-mint sauce for meat

This dish is not heat-treated, so it will provide you with the vitamins your body needs after a long winter.

Preparation will require very little effort, but I advise you not to prepare it on an industrial scale; it is better to make a fresh portion from juicy herbs.

Calorie content 100 g - 168 kcal, bju - 0.8 g protein, 15.6 g carbohydrates, 11.4 g fat.

What do you need:

• mint leaves - 20 g
• green cilantro – 10 g
• spinach – 10 g
• freshly squeezed orange juice – 20 g
• olive oil – 20 g
• garlic – 1 large clove, optional.
• salt to taste
• water - 70 ml.

Preparation:

Let's combine all the ingredients. You can replace the cilantro with fresh green basil or parsley - it’s also delicious.

Blend using an immersion blender.

Place in a sauce boat and dilute with boiled cold water.

This mint sauce is ideal for lamb, baked fish, and chicken breast.

Classic mint sauce recipe

This is a real English version, but with pp changes - sugar in the recipe is replaced with honey.

The versatility of this recipe is one hundred percent - this mint sauce is good for meat, fish, and even an ordinary cucumber-tomato salad can be easily seasoned with it.

Calorie content 100 g - 45 kcal, bju - 0.8 g protein, 11 g carbohydrates, 0 g fat.

Ingredients:

• mint – 100 g
• honey - 1 tbsp.
• salt - to taste
• wine vinegar - 4 tbsp.
• hot water - 0.5-1 tbsp.

How to do:

1. Here we work with a sharp knife. Chop the finely washed mint leaves until they turn into almost pulp.
2. Fill with boiled water and leave for 10 minutes.
3. Then add all the other products, mix, cool. You can let it sit in the refrigerator for 2-3 hours.

Yogurt version with nuts

Yogurt and mint sauce is a recipe somewhat reminiscent of, there are even options where fresh grated cucumber is added.

I prefer yogurt cream sauce with mint and nuts.

Calorie content 100 g - 127 kcal, bju - 6.9 g protein, 7.8 g carbohydrates, 7.6 g fat.

Components:

• mint - a large bunch
• low-fat yogurt - 100 ml
• salt - to taste
• garlic - 1 small clove
• pine nuts - 2 tbsp.
• lemon juice - 0.5 tsp.

Preparation step by step:

1. Puree the nuts and mint leaves using a blender.
2. Finely dice the garlic so it doesn’t release a lot of juice.
3. Combine everything, mix, leave for 2-3 hours in the refrigerator and serve.

By the way, if you take thick Greek or strained yogurt, the mixture can even be used for sandwiches.

Recipe with honey and soy sauce

Soy honey mint sauce with lemon is ideal for seafood.

Shrimp, mussels, rapana or squid simply boiled with this spicy sweet and sour dressing become even tastier!

Calorie content 100 g - 91 kcal, bju - 1.3 g protein, 21 g carbohydrates, 0 g fat.

What you will need:

• honey - 3-4 tbsp.
• soy sauce - 1 tbsp.
• mint is a good bunch
• lemon - half
• water - 5 tbsp.

How to cook:

1. Peel the lemon, cut into small cubes, add water and boil.
2. Add everything else except mint and bring to a boil again.
3. Throw in the chopped mint, stir and immediately turn off - ready!

Video recipe with dry mint

If fresh mint is not very good, then you can try replacing it with dried mint, as in this video: