Mint sauce

Mint sauce ( English mint sauce , French sauce menthe or sauce à la menthe ) is a classic cold sauce of English cuisine .

It is made from fresh chopped spearmint , hot water, vinegar and a little brown sugar; sometimes a little lemon juice is added. After preparation, the thick sauce has to go through.

Mint sauce is served cold with both cold and warm meat dishes, typically with lamb and mutton.

Individual evidence

↑ http://www.herbalgardens.com/mint.html "Spearmint: flavor stronger and less sweet than peppermint. The curly variety is very ornamental. Used to make traditional mint sauce for lamb."
↑ http://www.bbc.co.uk/food/mint "There are many different species of mint, but the one used most widely in Western cooking is spearmint, native to the Mediterranean and widely cultivated in the UK. It can be ground into mint sauce or jelly - the ultimate accompaniment to roast lamb. Peppermint has dark green leaves and is used to flavor ice cream, sweets and confectionary. "
↑ http://www.buzzle.com/articles/spearmint-leaves.html "Spearmint leaves are popularly used in making mint jelly and mint sauce that is traditionally served with roasted lamb or mutton dishes."
↑ http://www.ourherbgarden.com/herb-history/mint.html "Spearmint oil is less used than it's stronger cousin, peppermint. The mint sauces and jellies that usually accompany lamb dishes are made of the milder-flavored spearmint. "

swell

Auguste Escoffier : culinary arts guide . Manual and reference book of classic French cuisine and fine international cuisine. 15th German edition, authorized German translation of the 5th French edition. Completely new translated and edited by Walter Bickel using earlier editions . Specialized book publisher Dr. Pfanneberg & Co., Giessen et al. 1993, ISBN 3-8057-0384-8 .
Richard Hering : Herings Lexicon of the Kitchen . Fachbuchverlag Pfannenberg. 23rd, expanded edition, edited by F. Jürgen Herrmann. Fachbuchverlag Pfanneberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .

[1] ttp://www.herbalgardens.com/mint.html "Spearmint: flavor stronger and less sweet than peppermint. The curly variety is very ornamental. Used to make traditional mint sauce for lamb."

[2] ttp://www.bbc.co.uk/food/mint "There are many different species of mint, but the one used most widely in Western cooking is spearmint, native to the Mediterranean and widely cultivated in the UK. It can be ground into mint sauce or jelly - the ultimate accompaniment to roast lamb. Peppermint has dark green leaves and is used to flavor ice cream, sweets and confectionary. "

[3] ttp://www.buzzle.com/articles/spearmint-leaves.html "Spearmint leaves are popularly used in making mint jelly and mint sauce that is traditionally served with roasted lamb or mutton dishes."

[4] ttp://www.ourherbgarden.com/herb-history/mint.html "Spearmint oil is less used than it's stronger cousin, peppermint. The mint sauces and jellies that usually accompany lamb dishes are made of the milder-flavored spearmint. "